Nut loaf recipes
Our top 3 of 4 Nut loaf recipes
Ingredients
- 450g Carrots, sliced
- 225 g cashew nuts
- 1 medium red onion, chopped
- 1 large clove garlic, finely chopped
- 1 Tbsp. olive oil
- 100 g fresh wholemeal breadcrumbs
- 1 Tbsp. tahini
- 1½ level tsp caraway seeds
- 1 tsp. yeast extract
- 1 medium free range egg, lightly beaten
- 2 Tbsp chopped flat leaf parsley
Method
- 1. Preheat the oven to 180°C/160°C fan/350°F, Gas 4. Grease a loaf tin and line the base with a piece of foil.
- 2. Put the carrots in a pan and cover with boiling water. Cover and simmer for 10 - 15 minutes until tender. Drain and reserve 70ml of the cooking water. Mash the carrots.
- 3. Grind the cashews in a blender or processor.
- 4. Heat the oil and cook the onion until soft. Add the garlic and cook for another 1 - 2 minutes. Tip into a bowl and mix with the carrots, reserved carrot water, breadcrumbs, tahini, caraway seeds, yeast extract, egg and parsley.
- 5. Season well and spoon in the prepared loaf tin. Level the top and cover with foil. Bake for 1 hour, then remove the foil and cook for a further 10 minutes.
- 6. Leave to stand in the tin for 10 minutes before turning out and slicing.
- This content is from the RSPCA Think Pig Christmas Recipes collection.
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1 Comments
-
sinead mccourt Tue Nov 10 2009 • Reply
Hi this sounds yummy - is there an alternative to adding the alcohol?
Ingredients
- 250g dried pears
- 100g dried prunes
- 100g dried figs chopped
- 100g dried or fresh dates
- 80g orange and lemon peel
- 100g raisins
- 100g sultanas
- 1 tbsp. pine kernels
- 80g hazelnuts
- 1 tsp. lemon zest
- 1 tsp. orange zest
- 250g plain flour
- 20g yeast
- 60g castor sugar
- 2 vanilla pods
- ½ tsp. cinnamon
- ½ tsp. allspice
- 60g granulated sugar
- 30g cornflour
- pinch of salt
- 90ml rum
Method
- 1.Place the pears and prunes in a pan and cover with water. Leave to soften for 2-3 hours. Set the pan on the heat, bring to the boil and simmer gently for about 20 min. Drain the fruits and keep the juice and leave to cool.
- 2.Place the chopped figs, dates, orange and lemon peels, raisins, sultanas, the pine nuts, hazelnuts, walnuts and the lemon and orange zests in a large bowl. Toss well together and pour on the 30 ml rum. Chop up the cooled fruit and add to the fruit and nut mixture.
- 3.Make a sponge batter with 50ml of the reserved fruit syrup,yeast, 50g flour and 30 g sugar taken from the main quantity. Cover and set aside to rise and double tin bulk.
- 4.Sift the remaining flour with the salt and spices in a large bowl.Pour in the sponge batter in the centre and draw in a little of the flour. Scoop in the seeds of the split vanilla pod and sugar. Combine together and moisten with about 100ml of the fruit syrup. Knead the dough very thoroughly until it becomes less sticky and starts to roll off the sides of the bowl. When it is very elastic and large air-bubbles have started to form, gather into a large ball and place on the flour-dusted worktop.
- 5.Knead in the fruit and nut mixture. Roll into a large ball and lay in the large flour-dusted bowl and cover with a tea towel. Set aside in a warm place to double in size.
- 6.Break off pieces of dough and form into hand sized 4-5cm rolls. Lay the small rolls, well apart, on greased baking sheets. Leave to rest and rise a little for 15-20 minutes, then bake in the pre-heated oven until golden and well risen.
- 7.Rum glaze for the warm loaves. Heat 250ml fruit syrup with 60 g granulated sugar, bring to the boil. Stir in 30 g cornflour and cook until thickened. Draw off the heat and stir in 60 ml rum. Brush on the warm loaves and leave to cool.
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Add commentIngredients
- 1 onion. chopped
- oil for frying
- 2 cloves garlic. minced
- 6 medium mushrooms. sliced
- 1 tsp all-purpose flour
- 300 ml vegetable stock (or water)
- 1.5 Cups finely chopped nuts
- 3 cups breadcrumbs
- 1 tbsp soy sauce
- ½ spoon dried herbs
- Salt and pepper to taste
- Flour for coating
- Oil for roasting
Method
- Oven: Pre-heat to 375F, 190C.
- Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.
- Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.
- Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.
- Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 - 40 minutes, basting occasionally.
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