This amazing loaf was demonstrated at our West End ASMY Open Day last Saturday by our Mantra Room chef Helen. It is so simple and quick to prepare, healthy and delicious!
Makes about 15 cupcake size serves, or one large loaf.
Loaf
- 1 onion, finely chopped
- vegetable oil
- 2 cloves of garlic, crushed
- 1/2 vegetable stock cube
- 1 tsp dried mixed herbs
- 1 400g tin chopped tomatoes
- 75g rolled oats
- 2 slices of wholemeal/wholegrain bread
- 200g mixed ground nuts (e.g. walnuts, brazil nuts and hazelnuts)
Glaze (optional):
- 3 tbsp tomato sauce
- 2 tbsp balsamic vinegar
- 1 tsp raw sugar
- 2 tbsp pureed stewed apple
Method
Grind the nuts to medium/coarse in a food processor and set aside.
Add the bread to the food processor until roughly chopped, then add the oats and process for a few more seconds. Set aside with the nuts.
Slowly sauté the chopped onion in vegetable oil until translucent. Add the crushed garlic, stock cube and mixed herbs.
Pour in a tin of chopped tomatoes and stir well. Now, add the oats, breadcrumbs and the mixed ground nuts.
Season to taste and spoon the roast mixture into a lined loaf tin or into small non-stick cupcake cases (about 15).
To make the glaze, combine the tomato sauce, balsamic vinegar, sugar and pureed stewed apple – you could stew one cooking apple, or use bottled apple sauce
Spoon the mixture over the nut roast and bake at 180˚C for 40-45 minutes (25 minutes for mini roasts).
The loaf needs to be served warm – room temperature. If you try to slice it hot it will just fall apart.