Ingredients
- 100g of hazelnuts
- 100g of flaked almonds
- 100g of oats
- 50g of Linwoods milled sunflower and pumpkin seed mix
- 30g of Linwoods milled flaxseed
- 1 medium onion
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 1 tsp finely chopped fresh thyme
- 1 tsp finely chopped rosemary
- 200ml of vegetable stock
- 100g of dried cranberries
- 50g of macadamia nuts
- 50g of bread crumbs (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C and lightly grease a standard loaf tin with olive oil.
- Prepare flax eggs by mixing the milled flax with 90ml of water and set aside for 10 minutes to thicken.
- In a food processor, combine the hazelnuts, flaked almonds and oats, and process on high power until a crumb like mixture forms.
- Transfer to a medium sized mixing bowl.
- Finely chop the onion and garlic and fry for about five minutes in olive oil until translucent.
- Add them to the mixing bowl along with the thyme, rosemary and vegetable stock and mix everything together with a wooden spoon.
- Season to taste with salt and pepper and stir in the dried cranberries and macadamia nuts.
- Transfer the nut loaf mixture into the loaf tin and smooth evenly with the back of a spoon.
- If desired, sprinkle some bread crumbs on top of the loaf before baking.
- Bake for 30 minutes until golden brown and allow to cool slightly before slicing.