Tuesday, 6 March 2012

Nut Roast GF SCD


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

200g mixed nuts
230g  cooked  haricot (navy) beans
2 medium onions
1 medium carrot
fresh chives (optional)
cumin seeds
1 tsp dried parsley
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried sage
½ tsp dried rosemary
150ml water or stock
2 tblsps passata or pureed tomatoes
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 fine.


Tip into a bowl. Rinse the beans well and let them drain. Pour into the processor bowl.


Pulse a few times until well chopped.



Mix the nuts and beans together.



Chop an onion finely, dice the carrot then heat a tablespoon of extra virgin olive oil in a deep frying pan and sprinkle in a few cumin seeds.


Fry for a minute or two then add the chopped onion and carrot.


Cook over a medium heat until the vegetables have softened. Chop some chives if you are adding them into the mix then add to the pan with the other herbs.



Pour in the water or stock and cook for about ten minutes until the water has boiled away.



Mix in the passata then add the beans and nuts. 



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 minutes or until the top begins to brown. Tip on to a plate.