Cashew Nut Loaf Recipe

This recipe is gluten-free, dairy-free and vegetarian

Serves

Total preparation time

45-50 minutes

Ingredients:

180g (6.5oz) cashew nuts

4 medium carrots

1 large onion

2 medium eggs (or egg replacers)

150g (5.5oz) garden peas (frozen)

4 cloves garlic (peeled)

100ml (3.5fl oz) unsweetened almond milk

2 tbsp gluten-free breadcrumbs

15g (0.5oz) fresh parsley

1 tbsp onion granules

Half a medium lemon (juiced)

2 tbsp apple cider vinegar

1 tbsp coconut oil

1 tsp guar gum (or preferred alternative)

0.75 tsp sea salt

Pinch of pepper (optional)

Sunflower oil spray

Method:

1. Sauté the chopped onion in coconut oil for four to five minutes on a medium heat.

2. Cook the diced carrots for 10 to 15 minutes on medium heat, drain and mash.

3. Combine the ground nuts, mashed carrots, sautéed onion, cooked peas (as per packaging instructions), crushed garlic, almond milk, breadcrumbs, eggs (or egg replacers), chopped parsley, onion granules, lemon juice, vinegar, gum, salt and pepper.

4. Bake in a non-stick tin (coated with oil spray and a dusting flour) in a pre-heated oven for 30 minutes at gas mark 6/200°C or until golden brown.

5. Divide into four servings, and serve with a salad.

Recipe taken from Easy-to-Follow Wheat, Gluten and Dairy Free Recipes by Eva Detko, PhD. For more information visit www.dr-eva.com.

Read the Your Food articles archive here...