Nut Loaf
Author: Elizabeth Peyton-Jones
Recipe type: Mains
A nutty nut loaf that's wonderfully delicious and full of flavour. This is a little secret power punch using immune boosting herbs for when you're wanting something filling, comforting and rejuvenating. A personal favourite!
Ingredients
- 4 eggs
- Pinch of Himalayan or Celtic salt
- ½ onion, peeled and chopped
- 1 stalk celery, chopped
- 1 Tbsp coconut oil
- 250g mixed mushrooms (shiitake mushrooms, maitake, button), sliced
- 2 garlic cloves
- 150g walnuts
- 100g almonds
- 125g cooked camargue red rice
- 8g fresh herbs such as parsley, oregano, and/or thyme, chopped
Instructions
- Preheat oven to 200°C.
- Line a loaf pan or baking dish with parchment paper.
- In a large bowl, beat the eggs together with the salt and set aside.
- Heat the oil in a large frying pan, sauté the onion and celery for 5 minutes until softened.
- Add the garlic and mushrooms and cook for a further 5-7 minutes.
- Turn off heat and let rest.
- In a food processor, process the walnuts and almonds into a coarse meal.
- Add the cooked rice, herbs, cooked vegetables, and eggs.
- Pulse a few times to combine well.
- Spoon into the loaf pan, pressing it in evenly, so there are no big gaps or holes in the loaf.
- Bake for 45-50 minutes until heated through.
- Let cool for 15 minutes before turning out to cool.
- Alternatively you can make these in lined muffin tins baking for 25-30 minutes.
