This a gluten and dairy free, Paleo friendly (not vegan as it contains eggs) recipe for a very satiating nut loaf that’s nice hot or cold. This works really well with roast veg. I had Asparagus and Sweet Potato.
Serves 8 x 150g meal portions or 16 x 75g snack portions.
400 g Walnuts (soaked for 4 hours)
185 g Brazil nuts
180 g Mushrooms
70 g Pumpkin seeds (soaked for 24 hours)
70 g Sesame seeds (soaked for 8 hours)
4 tablespoons extra virgin olive oil for loaf and some to grease cake tin
1 tablespoon ground black pepper
1 tablespoon coriander
1 tablespoon garlic
-Put the oil and eggs in a food processor powerful enough to grind nuts and begin to blend whilst adding the other ingredients.
-Grease a cake tin and pour in mixture
-Bake in a preheated oven on middle shelf at 180 degrees celsius (adjust for fan assisted). Check after 90 minutes, if the centre is still runny, bake for another 30 minutes.
-Remove from oven and leave to rest under a clean tea towel for at least half an hour.
-Serve or refrigerate