Holiday Nut Loaf with Cranberry Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 nut loaf
 
Ingredients
  • 1 cup cashews, raw
  • 1 cup almonds, raw
  • 1 cup gluten-free oat flour (gluten free oats in a blender)
  • ¼ cup chia seed flour (blended chia seeds in blender)
  • 2 eggs
  • 1 cup water
  • 3 large carrots, chopped
  • ¼ onion, chopped
  • ¼ yellow bell pepper, chopped
  • 1 tbsp garlic puree
  • 2 tsp rosemary
  • 2 tsp oregano
  • 2 tsp thyme
  • 2 tsp sage
  • 1 tsp sea salt
  • *optional ½ cup veggie beef crumbles (I used Beyond Meat)
  • Sauce:
  • 1 cup cranberries
  • 1 tbsp maple syrup
  • 1 tsp balsamic vinegar
Instructions
  1. Preheat oven to 350 degrees. Grease a bread pan or line it with parchment paper.
  2. In a large pan, toast nuts over medium heat for 5 minutes, until toasted but not burnt. Make sure to stir a few times to prevent burning and sticking.
  3. Once toasted, transfer to a blender and blend until chopped and almost flour-like. You do want a few chunks to keep the texture.
  4. In a large bowl, combine nuts, flour, veggies, spices, "meat", and salt. Stir together. Add water and eggs to combine and stick together.
  5. Press into your pan and pop into the oven for 35 minutes.
  6. While cooking, prepare your cranberry sauce for the top. Place cranberries, maple syrup, and balsamic vinegar in pot over high heat.
  7. Once cranberries start to pop, stir all the ingredients together. Keep stirring until the cranberries have melted.
  8. Spread on top of the nut loaf.
  9. Pop nut loaf back into the oven for 15 minutes.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2014/11/20/nut-loaf-with-cranberry-sauce/