My dad and I share a love of nuts…any and all. As a child, he used to carefully crack the shells, gifting me with a whole nut. Pecans and walnuts are some of the most challenging nuts to come out whole.
I also love bread, but until recently I had never thought to call a loaf of nuts and seeds “bread”. Bound together by oil and eggs, this loaf is gluten-free and loaded with protein. It has a few nicknames: “Nordic Stone Age Bread” and “Nuts and Seeds Bread”. It’s already made and ready to sample during fellowship time the morning of October 7th. Baking is an act of love. So is carefully shelling nuts for someone else.