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carlin pea, chestnut & cranberry loaf

VEGAN

“Making a nut loaf is normally a bit of a faff but not this recipe. It’s so simple to make and utterly delicious. The flaxseed and water combination is a great alternative to egg for binding ingredients. Play around with the seasoning. You could use chipotle paste or curry paste instead of harissa”

SERVES: 4   PREP TIME: 10 MINS   COOKING TIME: 50 MINS

Ingredients

1 pot of aromatic peas with perks

115g breadcrumbs

180g whole chestnuts (roasted & vacuum packed)

1 tblsp yeast flakes (such as Engevita)

1 tblsp ground flaxseed & 3 tblsp water (or 1 egg)

1 tsp harissa paste (or I used 2 tsp A De Piff Karamo Jerk Seasoning)

45g cranberries

Method

  1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
  2. Start by combining the flaxseed and water. Let is sit for a few mins until it gels.
  3. Grease and line a 2lb loaf tin (roughly 22cm x 12cm by 6cm deep).
  4. Roughly chop the chestnuts
  5. Combine all the ingredients in a bowl and add the flaxseed mixture once it’s ready.
  6. Spoon the mixture into the prepared tin.
  7. Cover with foil and bake in the oven for 50 mins.

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