Nut Loaf

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This is another great dish for a ‘Sunday Weekly Cook Up’ as it’s will keep in the fridge or freezer, can be served with your favourite steamed veggies or salad. You can eat it hot or cold! I have 2 slices per serve. Nut Loaf

 

Ingredients:

2 Cups of Pumpkin Seeds

2 Cups of Almond Meal

1 1/2 Cup of Chopped Walnuts

1 Onion – diced

1 cup of parsley – chopped finely

2 Celery Stalks chopped into 1cm pieces

1 Teaspoon of Thyme

1 Teaspoon of Oregano

1 Teaspoon of Sea Salt

1 Jar of Tomato Puree (or 2 Cups of homemade tomato Puree)

Water

Coconut Flour – if required

Instructions:

Preheat oven to 180 degrees. Line a baking tray with baking powder and spray with coconut oil lightly.

Mix all the dry ingredients together and add herbs and spices. Mix in tomato puree. Mixture shouldn’t be dry at all but shouldn’t be runny either. Add a tablespoon of coconut flour to help bind the mixture (you could even try chia seeds). Once flour is added you may need to add a little bit of water to ensure mixture isn’t dry.

Spread mixture evenly into baking tray. Place in oven for at least 45min. Ensure to check regularly (20min, 40min, 60min). The loaf won’t rise but it will brown on the top so the ‘knife/fork’ test works perfectly to see how it’s cooking on the inside.

Once cooked leave out to cool for 15min before cutting up and serving.