Paleo 2.0 Nut Loaf Recipe

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.

Prep time- 2-3 hours, plus 1 day prior to soak ingredientsNut loaf


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)

6 eggs

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

About MarkBurntWorld

Burnt World is the work, and monicker, of film-maker and video artist Mark Oughton. Burnt World strives to continually improve its work and collaborate with like minded artists. The inspiration for the name derives from the concept of destruction for the purposes of rebirth, much like the mythological Phoenix, and is inspired by the Hindu Goddess, Kali. The artistic influences behind the work include Béla Tarr, Alberto Giacometti, Christian Marclay and Kutluğ Ataman


One thought on “Paleo 2.0 Nut Loaf Recipe

  1. Asparagus and sweet potato is an excellent accompaniment to nut loaf. Great choice.

    Posted by Norman | May 2, 2012, 12:47 pm

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