Still enjoy a Sunday lunch or a festive Christmas dinner with family and friends.
I make enough nut roas so others can try it and contribute to the dinner especially if you are a guest at friends and families homes. This is easy to make and full of good healthy protein and fibre.
140g Mixed nuts
1 Tbsp Pumpkin seeds
1 Tsp Sunflower seeds
1 Tsp Sesame seeds
1 Tbsp chai seeds
2 Tbsp dried cranberries
1 Green Pepper sliced and chopped
1 Onion sliced and diced
2 Cloves garlic minced
150g Mushrooms diced
1 Celery stalk chopped
1 Tbsp tomato puree
2 Tbsp olive oil
1 Tbsp fresh rosemary chopped
1 Tbsp dried parsley
11/2 Tsp ground cinnamon
1/2 Cup oat flour ( process porridge oats to a powder )
Pre-heat oven to 180 degrees celsius.
In a food processor add the mixed nuts and pulse for a few seconds.
Set the nuts aside for now.
In a pan add 1 tbsp of olive oil and and a splash of water and gently fry the onions for 2 minutes. Now add the garlic, green pepper, mushrooms, fresh rosemary, dried parsley and celery stalk and cook for approximately 5 minutes. Add the the tomato purée and cook for 1 more minute until the veggies have cooked down and have softened.
Remove the pan from the heat and stir through the mixed nuts, pumpkin seeds, sunflower seeds, chai seeds, sesame seeds, oat flour, cranberries, ground cinnamon and finally the last tbsp of olive oil.
Press the mixture into a parchment lined loaf tin, making sure all the corners are filled evenly.
Bake in the oven for 30 minutes at 180 degrees celsius. When it’s cooked the outside should be golden and crispy but the middle nice and soft.
Remove from the oven and allow to cool for 5 minutes.
Once cooled lift the nut roast out of the loaf tin using the parchment paper. Then using a plate, place the plate over the top of the nut roast and flip over so the nut roast is nicely in the middle of the plate. Carefully slice the nut roast.
The nut roast can be stored in the fridge in making in advance and can also be frozen.