You might think that nut roast is very '70s but it's something we've been eating regularly for many years. Sunday dinners and Christmas Day just wouldn't be the same without one! The recipe I'm posting is a pretty basic recipe but feel free to vary it by adding different veggies, herbs and spices.
Nuts are protein packed and a great source of carbohydrates for followers of the SCD. Although they are not recommended at the start, they can be incorporated into the diet once symptoms have subsided, but remember to grind them well at first. Believed to help lower cholesterol, nuts are an excellent source of vitamin E, B-complex vitamins, omega 3 essential fatty acids, antioxidants and essential minerals including manganese, potassium, iron, magnesium, zinc and selenium.
Nut Roast GF SCD
250g mixed nuts
230g cooked haricot (navy) beans or contents of a 400g can drained and rinsed
2 medium onions
2 large carrots
chopped chives (optional)
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried sage
1 tsp dried rosemary
150ml water or vegetable stock
extra virgin olive oil
sea salt & freshly ground black pepper
Set the oven to 180°C. Tip the nuts into a food processor and chop until very fine and set aside.
Rinse the beans well and let them drain. Pour into the processor bowl.
Pulse a few times until well chopped. Alternatively you can mash them with a potato masher if you prefer.
Chop the onions finely, dice the carrots then heat a drizzle of extra virgin olive oil in a deep frying pan. Add the chopped onion and carrot.
Chop the onions finely, dice the carrots then heat a drizzle of extra virgin olive oil in a deep frying pan. Add the chopped onion and carrot.
Cook over a medium heat until the carrots have softened. Chop some chives if you are adding them into the mix then add to the pan with the other herbs (parsley, sage, rosemary and thyme).
Pour in the water or stock and cook for about ten minutes until the water has almost boiled away. Stir in the beans and nuts. If the mixture is too dry add a little plant milk.
Line or grease a 2lb loaf tin. Spoon the mixture into the tin and level the top with a fork.
Bake in the oven for about 30 to 40 minutes until the top browns. Cover it with foil if it looks to be browning too quickly. Let it sit in the pan for a while then tip on to a serving plate.
