Holiday Nut Loaf with Cranberry Sauce
Author: Jessi Andricks, The House of Healthy
Prep time:
Cook time:
Total time:
Serves: 1 nut loaf
- 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
- Preheat oven to 350 degrees. Grease a bread pan or line it with parchment paper.
- 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.
- Once toasted, transfer to a blender and blend until chopped and almost flour-like. You do want a few chunks to keep the texture.
- In a large bowl, combine nuts, flour, veggies, spices, "meat", and salt. Stir together. Add water and eggs to combine and stick together.
- Press into your pan and pop into the oven for 35 minutes.
- While cooking, prepare your cranberry sauce for the top. Place cranberries, maple syrup, and balsamic vinegar in pot over high heat.
- Once cranberries start to pop, stir all the ingredients together. Keep stirring until the cranberries have melted.
- Spread on top of the nut loaf.
- 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/
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