Ingredients
Serves 4 (with leftovers)
Coconut Oil
2 medium onions, skin removed and finely diced
2 cloves garlic, crushed/finely chopped
150g brown mushrooms
1 red pepper
2 carrots
1 courgette
¾ cup walnuts
½ cup cashew nuts
½ cup sunflower seeds
5 eggs
1 ½ cups ground almond
¼ cup coconut flour
2 Tbsp psyllium husk
¼ cup each fresh parsley and basil finely chopped
2 tsp ground oregano (or 2 tsp fresh oregano)
1 tsp cumin
1 tsp Himalayan pink salt
Cracked pepper
Method
Heat oven to 170C Finely chop/dice all the vegetables (I use a hand-chopper, this one).
Sauté them in 1 tbsp coconut oil for about 4-5 minutes over low heat…. This is not to completely cook through, but soften the vegetables.
Place the nuts/seeds in a processor and blitz until you have a rough crumb texture, it shouldn’t be powder.
Mix the nut/seed mixture into the vegetables and mix together well. Add in the remaining ingredients and stir thoroughly until well mixed.
Place into a lined loaf tin and bake for approx. 50 minutes.
Note – The first time I did this I did 1 hour and found it could have been less, this will depend on your oven, so check at 50 minutes.
Allow to cool slightly before cutting into slices. I love mine with avocado pesto alongside some sweet potato wedges, salad and mayonnaise and/or some fresh green beans. Enjoy x
