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Light Nut Loaf recipe

nut loaf recipe

Here’s a delicious nut loaf recipe for you!

I really wanted a nut loaf recipe that was light on the nuts, because the ones I had tried elsewhere were very filling and not all of us can eat loads of nuts without feeling heavy.

I came up with this recipe which makes a great nut loaf for holiday meals, or for any time you are craving something nice and ‘meaty’ but you don’t want the meat. This will hit the spot.

Mine is pictured here with some of my Mushroom Gravy.

Serves 4 (easily!)

Light Nut Loaf recipe

You will need:

A food processor or the chopper attachment of your hand blender

Ingredients

  • 1 cup/120g walnuts, soaked and drained (soak them the night before, see tips)
  • 1 cup/80g ground flax seeds or ground sunflower seeds (grind them in a coffee grinder or blender)
  • ½ cup/50g pumpkin seeds, soaked and drained (soak them the night before)
  • 1 carrot, roughly chopped
  • 1 tomato, roughly chopped
  • ½ a small zucchini (courgette – approx. ½ cup/85g), or 1 big handful of mushrooms
  • 8 sundried tomato halves (soak if they aren’t soft)
  • 1 tablespoon chopped red onion
  • 1 teaspoon lemon juice
  • 1 teaspoon sage
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ½ teaspoon paprika
  • 1/3 teaspoon garlic powder (or a small fresh clove)
  • Dash of maple syrup, honey, xylitol or other sweetener
  • ½ teaspoon black pepper (optional)

How you do it

Combine all the ingredients EXCEPT for the ground flax seeds in the food processor. Put in a large bowl, stir in the flax seeds and form the mixture into a large loaf.

You can then either serve it as it is, or put it for a few hours in a dehydrator (or oven on lowest setting, see tips) so that it is crispy on the outside.

Serve your nut loaf on a bed of salad leaves or chopped fresh veggies (if desired), accompanied by some Mushroom Gravy or Cranberry Orange Relish.

Rocking Raw Chef tips

  • You can soak your walnuts, pumpkin seeds and sundried tomatoes together if you wish.
  • You can use this recipe as a hearty topping for a salad. Just share 4 cups/300g mixed salad leaves among 4 plates, top with the nut mixture and a drizzle of your favorite dressing, and voila!
  • Your loaf will be a bit moist which I quite like, but if you want it to be drier, you could add in another ¾ cup/60g or so of ground flax seeds.
  • I find that the sundried tomatoes packed in oil give the best result. However if you can only get dried, use those by all means, but soak them first so that they’re soft, and add a tablespoon of olive, hemp or flax oil to your nut loaf.
  • If you can’t get celery salt, use sea salt and add 1/8 teaspoon celery seeds.
  • Any leftover mixture will keep for up to 5 days in the refrigerator.
  • If you don’t have a dehydrator (most people don’t) and you want to heat your nut loaf in an oven on the lowest setting, it won’t be raw, but it will still be way healthier than a huge chunk of traditional roast. And delicious too!

And what’s more…

You can get lots more quick and healthy main meals in my 5-Minute Mains, along with recipes for Italian Pasta, Korma Curry, Moroccan Tomato Soup, and more.

Enjoy your super light nut loaf!

And of course, let me know what you think in the comments!

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