Healthy and Festive – mixed seed & cashew vegan nut loaf
Ingredients
- Approx. 225g chopped mixed nuts & seeds {Cashew, pumpkin seed, sunflower seeds}
- 3 Heaped tablespoons of organic nut butter {I used hazelnut butter - its more oily and better for binding}
- 2 tbsp. ground almonds
- 100g breadcrumbs {I used Soya & linseed bread to make these}
- 1 tbsp. sage
- 1 large red pepper {finely chopped}
- 1 large onion {finely chopped}
- 2 Cloves Garlic {finely chopped}
- 6-8 Sundried tomatoes {finely chopped}
- 1 tbsp. vegan stock in 50ml of boiling water
- 1 tsp. chilli flakes
- 1 tbsp. ground flaxseed
- Salt and pepper to taste
Method
- Pre-heat oven to 180C/350F/gas mark 4
- Sauté the onion, garlic, red pepper & sundried tomato with the chilli flakes until soft.
- Place the nuts and seeds on baking tray and roast in the oven for 10-15 mins at 180-200c
- Remove nuts and seeds and place in food processor and blend until mixture becomes fine - like breadcrumbs.
- Now combine all of the ingredients together in a large bowl and mix well.
- Turn into a lightly oiled ovenproof loaf tin, and add flaxseed and a little extra seeds on top and bake for 30 minutes until golden brown.
- Remove from oven and allow to set for 15 minutes before slicing.
Enjoy! (Seen here with some salad, hummus, and other bits and bobs, but I also had it on Sunday with all the normal roast dinner trimmings.)