One of the best nut loafs you’ll ever make, it’s full of flavour and holds its own as a vegetarian main for Sunday roast or even as a Christmas Day centrepiece!
Prep: 20 mins
Cooking: 60 mins
For the nut roast:
1 medium leek
2 medium carrots
3 field mushrooms
1 red pepper
3 cloves of garlic
250g of dried apricots
2 tablespoons of fresh finely chopped sage
1 tablespoon of fresh, finely chopped rosemary
1 tablespoon of fresh, finely chopped flat leaf parsley
1 tablespoon of dried oregano
1 teaspoon of ground or grated nutmeg
4 tablespoons of milled flaxseed mixed with 12 tablespoons water
150g of almonds
150g of The Food Doctor Super Seed Mix
100g of buckwheat flour
salt and pepper
Preheat the oven to 180°C.
Start by making the nut roast. Mix the milled flaxseed in a small bowl and leave to sit for 5-10 minutes until it expands and turns gluey. Put to one side ready for later.
Crush the garlic and add to a big pan with some olive oil, and fry until the garlic starts to golden. Finely chop all the veg and apricots, add to the pan and cook for a few minutes. Once they have softened add all the herbs and after about 10 minutes of frying take off the heat and put to one side.
Add the almonds to a food processor and blend until they’re crumbled down but not so much that it turns into a flour; you want the pieces of nuts to still be a bit chunky, about pine nut size. Best to use the pulse setting on the processor to make sure they remain chunky.
Combine the cooked vegetables, super seed mix, nuts, flour and flax together and mix well. Place in a lined loaf tin and push down/compress into the tin well (you may want to use a masher for this!). Place in the oven and bake for 40-50 minutes on the middle shelf.
- Once the roast is done, remove it from the oven and leave it to bind for about 20 minutes before slicing and serving, with a thick spread of cranberry sauce if it’s Christmas!