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!