Christmas Nut Loaf
Over a year ago
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Ingredients
- 450g Carrots, sliced
- 225 g cashew nuts
- 1 medium red onion, chopped
- 1 large clove garlic, finely chopped
- 1 Tbsp. olive oil
- 100 g fresh wholemeal breadcrumbs
- 1 Tbsp. tahini
- 1½ level tsp caraway seeds
- 1 tsp. yeast extract
- 1 medium free range egg, lightly beaten
- 2 Tbsp chopped flat leaf parsley
Accompaniment
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Description
Published as an alternative part of the RSPCA’s Think Pig Christmas Recipes - for those who aren’t going to be eating pork this Christmas http://bit.ly/rspcathinkpig
Method
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1
1. Preheat the oven to 180°C/160°C fan/350°F, Gas 4. Grease a loaf tin and line the base with a piece of foil.
2. Put the carrots in a pan and cover with boiling water. Cover and simmer for 10 - 15 minutes until tender. Drain and reserve 70ml of the cooking water. Mash the carrots.
3. Grind the cashews in a blender or processor.
4. Heat the oil and cook the onion until soft. Add the garlic and cook for another 1 - 2 minutes. Tip into a bowl and mix with the carrots, reserved carrot water, breadcrumbs, tahini, caraway seeds, yeast extract, egg and parsley.
5. Season well and spoon in the prepared loaf tin. Level the top and cover with foil. Bake for 1 hour, then remove the foil and cook for a further 10 minutes.
6. Leave to stand in the tin for 10 minutes before turning out and slicing.
This content is from the RSPCA Think Pig Christmas Recipes collection.
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