Cranberry and Macadamia Nut Roast

Prep Time: 15 minutes

Cook Time: 30 minutes

Cranberry and Macadamia Nut Roast


  • 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


  1. Preheat the oven to 180°C and lightly grease a standard loaf tin with olive oil.
  2. Prepare flax eggs by mixing the milled flax with 90ml of water and set aside for 10 minutes to thicken.
  3. In a food processor, combine the hazelnuts, flaked almonds and oats, and process on high power until a crumb like mixture forms.
  4. Transfer to a medium sized mixing bowl.
  5. Finely chop the onion and garlic and fry for about five minutes in olive oil until translucent.
  6. Add them to the mixing bowl along with the thyme, rosemary and vegetable stock and mix everything together with a wooden spoon.
  7. Season to taste with salt and pepper and stir in the dried cranberries and macadamia nuts.
  8. Transfer the nut loaf mixture into the loaf tin and smooth evenly with the back of a spoon.
  9. If desired, sprinkle some bread crumbs on top of the loaf before baking.
  10. Bake for 30 minutes until golden brown and allow to cool slightly before slicing.

Be inspired!

Milled Organic Flaxseed Sunflower & Pumpkin Seeds?