Pecan Loaf

Make:
(with 17 slices of whole grain bread)

Zwieback
Click Picture

Put:
the 17 Zwieback dried bread slices in a food processor & process about 10 sec. to make about 5 c of breadcrumbs (or crumble by hand to make about 1 1 c of breadcrumbs).
Put in a large bowl or mixer bowl.

Put in a blender:
2 c carrots
1/2 c (6 oz. can) tomato paste
1 1/2 c water
& blend for 30 - 40 sec.
Pour in the large bowl or mixer bowl.

Add to the large bowl or mixer bowl:
2 c pecan meal
(can be made by processing
pecans in a food processor
or put pecans in a baggie
& push down on them with
a rolling pin or side of a jar)
1/2 c rolled oats
2 T ground flaxseed
1/2 c diced onion
1 T onion powder
1 t garlic powder
1 1/2 t basil
1 t paprika
1 t celery flakes
2 t salt
1 c water
Mix in a mixer or with a spatula.

Preheat oven at 350º

To keep from sticking,
oil sides & bottom of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/4 c unsweetened shredded
coconut or flakes
in the bottom of the pan.

Spoon mixture into the pan.
Press mixture with a spatula or back of a large spoon, making it thicker around the edges & thinner in the middle.

Bake uncovered at 350º for 1 hr.

Make: Ketchup

Spread the Ketchup on top of the loaf.

Bake at 350º for 7 min. more.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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