GAPS Nut Bread

Nut Bread
1 1/2 cups blanched crispy almonds
1 1/2 cups crispy brazil nuts
4 eggs
1/4 cup ghee, slightly melted
2 Tbsp lard, slightly melted (I have used coconut or palm oil)
1 tsp natural sea salt

Preheat oven to 325.  Line loaf pan with wax paper cut to fit into the bottom of loaf pan.  Grease paper and sides of loaf pan with lard or melted ghee.  Pulse/blend almonds and brazil nuts in food processor until it turns into a thick nut butter.  Remove 1/2 cup of nut paste and set aside.  Add eggs, ghee, lard and salt.  Blend until well mixed.  Add back the nut paste that was set aside little by little until the mixture resembles very thick cake batter, blending with each addition.  Refrigerate an leftover nut paste to use in a future batch of nut bread.  Pour batter into prepared loaf pan.  Smooth out the top of batter with a wooden spoon or flexible spatula.  Bake in preheated oven for approximately an hour, or until knife comes out clean.  Cool for 5 to 10 minutes in pan, then run a knife around the edge of the bread and remove from pan.  Cool completely before slicing.