Festive NutLoaf

INGREDIENTS:

For 8-10 servings

1 red onion, finely chopped
3 garlic cloves, minced
1 large sweet potato (or two small)
1 leek, chopped
2 carrots, chopped into smallish chunks
1 tbsp tomato paste
1 cup breadcrumbs
1 cup of mix of various roasted nuts and seeds of your choice (chestnuts, cashews, walnuts, brazil nuts and sunflower seeds)
1 cup dried fruit (raisins and cranberries)
2 Tbsp ground flaxseeds (2 tbsp ground flax and 6 tables water)
1 rosemary sprig
1/2 tsp salt
1/2 tsp smoked paprika
1 tsp Fajita spice mix

DIRECTIONS:

Preheat your oven to 180 degrees (C) fan-force and line a loaf tin with baking paper.
Begin by preparing / chopping all of your vegetables (sweet potato, onion, leeks and carrot.
Place 1 tbsp of olive oil in a large pot and when its hot add your chopped onion. Cook for 3 minutes until golden and translucent.
Now add minced garlic. After 1 minute add the rest of the vegetables. Give the mixture a good mix.
Now add the tomato paste and seasoning (smoked paprika, salt and fajita spice mix). Add chopped rosemary from 1 sprig. Then cook the vegetables on low heat until soft.
Meanwhile you can prepare your nuts. Add all of your roasted nuts to a food processor and blitz. Do not over process, you do not want to reach flour consistency.
To make your flax eggs, combine grounded flax seed with water and set aside in a bowl to thicken.
When the vegetables have cooked enough, transfer them to a large mixing bowl and start adding in the nuts/seeds, bread crumbs, dried fruit and 2 flax eggs that will help the mixture to stick together. Now mix everything thoroughly.
Now take your lined loaf tin and begin to fill it with the mixture. Make sure to level out and press the layer down as you add the mixture.
Once all of the mixture is in the tin and you have created a level surface, bake the nut load for about 45 minutes.
To get it out of the tin, place a chopping board on top of the tin and flip it upside down! Top with cranberry jam, additional bread crumbs and fresh rosemary!