Christmas Lentil, Pistachio and Cranberry Loaf
Serves: 8
For vegetarians and vegans alike, this delicious recipe from Linwoods in partnership with Nadia's Healthy Kitchen will not only wow your guests this festive season, but also give them a nutritional boost!
Ingredients:
235g cooked green lentils2 large carrots
100g almonds
100g pistachios
4 tbsp nutritional yeast
1 tbsp fresh lemon juice
3 tbsp flour
2 flax eggs (2 tbsp Linwoods Milled Flaxseed + 5 tbsp water)
2 tbsp each of chopped fresh sage, thyme and rosemary
1 tbsp oil
1/2 an onion, chopped
2 garlic cloves, crushed
1 tsp salt or to taste
black pepper For the cranberry topping:
100g cranberries
2 tbsp orange juice
1 tbsp maple syrup
method:
- Prepare the flax eggs by mixing the milled flaxseed and water in a small bowl. Leave to set for 15 minutes.
- Preheat your oven to 180C/350F/Gas 4. Heat one tablespoon of oil in a small pan, then add in the onions and sauté for five minutes. Add the garlic and cook for another minute, then take off the heat.
- Add the lentils, carrots, pistachios and almonds to a food processor and blend until you have a crumbly mixture. Depending on the strength of your food processor, you may find it easier to blend the carrots, lentils and nuts separately.
- Transfer the mixture into a large bowl, then add in the cooked onions and garlic, nutritional yeast, oat flour, lemon juice, chopped herbs and the prepared flax eggs. Season to taste with salt and pepper.
- Smooth the mixture into a loaf tin lined with parchment paper, then bake for 40-45 minutes.
- To make the cranberry topping, add the cranberries, orange juice and maple syrup into a small saucepan and cook on a medium heat for 10-15 minutes. Spread the mixture over the loaf and decorate with chopped pistachios.
