Walnut & Mushroom Nut Roast With Cranberry Drizzle

Step 1: Cranberry Drizzle: Cook onion, garlic and mushrooms until moisture evaporates. Add carrots and thyme.

Step 2: Stir in walnuts, oat flour, tamari and the flax egg. Season.

Step 3: Press into a lined loaf tin; bake at 180°C for 45 minutes.

Step 4: Simmer cranberries, maple and orange until soft; blend into a warm drizzle.

Step 5: Nut Roast: Preheat the oven to 180°C.

Step 6: Tip the psyllium husks into a food processor and pulse for 30 seconds. Add all dry ingredients except the walnuts, and process to a fine meal. Add the wet ingredients and process to combine.

Step 7: Line a 20cm x 10cm loaf tin with baking paper and add the dough. Flatten the top with a spoon and sprinkle the walnuts on top, using your fingers to press in slightly.

Step 8: If you choose to ferment the dough, cover with a tea towel and rest in a room temperature cupboard for 8 - 12 hours before baking.

Step 9: Place the loaf pan on the middle rack in the oven and bake for 35 minutes, adding 5-minute intervals as needed until a skewer inserted in the centre of the bread comes out clean. Let cool completely before removing from the tin.

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