Pecan Loaf

Cube or pinch into small pieces:
17 slices of whole grain bread
& put in 2 large glass pans.

Bake at 170º for 2 - 3 hrs.
Toss occasionally & continue to dry until no moisture can be felt in the bread.

Put the dried bread in a large bowl or mixer bowl.

Put in a blender:
2 c carrots
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 pecans pieces
1/2 c diced sweet onions
1/2 c rolled oats
2 T ground flaxseed
1 T onion powder
1 1/2 t basil
1 t garlic powder
1 t paprika
1 t celery flakes
2 t salt
1 1/2 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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