Ingredients
Nut Roast:
- 250g mushrooms, finely chopped
- 1 onion, diced
- 2 carrots, grated
- 2 garlic cloves
- 1 tbsp thyme
- 150g walnuts, chopped
- 2 tbsp ground flax + 5 tbsp water
- 60g oat flour
- 1 tbsp tamari
- 1 tbsp nutritional yeast
- Sea salt + pepper
Cranberry Drizzle:
- 120g cranberries
- 30ml maple syrup
- Juice of ½ orange
Method
Cranberry Drizzle:
- Cook onion, garlic and mushrooms until moisture evaporates. Add carrots and thyme.
- Stir in walnuts, oat flour, tamari and the flax egg. Season.
- Press into a lined loaf tin; bake at 180°C for 45 minutes.
- Simmer cranberries, maple and orange until soft; blend into a warm drizzle. Nut Roast:
- Preheat the oven to 180°C.
- 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.
- 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.
- 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.
- 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.
