Festive NutLoaf

INGREDIENTS:
For 8-10 servings
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1 red onion, finely chopped
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3 garlic cloves, minced
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1 large sweet potato (or two small)
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1 leek, chopped
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2 carrots, chopped into smallish chunks
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1 tbsp tomato paste
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1 cup breadcrumbs
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1 cup of mix of various roasted nuts and seeds of your choice (chestnuts, cashews, walnuts, brazil nuts and sunflower seeds)
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1 cup dried fruit (raisins and cranberries)
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2 Tbsp ground flaxseeds (2 tbsp ground flax and 6 tables water)
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1 rosemary sprig
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1/2 tsp salt
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1/2 tsp smoked paprika
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1 tsp Fajita spice mix
DIRECTIONS:
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Preheat your oven to 180 degrees (C) fan-force and line a loaf tin with baking paper.
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Begin by preparing / chopping all of your vegetables (sweet potato, onion, leeks and carrot.
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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.
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Now add minced garlic. After 1 minute add the rest of the vegetables. Give the mixture a good mix.
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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.
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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.
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To make your flax eggs, combine grounded flax seed with water and set aside in a bowl to thicken.
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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.
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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.
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Once all of the mixture is in the tin and you have created a level surface, bake the nut load for about 45 minutes.
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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!