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red haricot bean & cashew nut loaf


“This bean and nut loaf is simple to make and really tasty. Serve it as a Sunday roast alternative or with a selection of different salads. The coconut yoghurt and chipotle sauce is a delicious accompaniment. The ground flaxseed and water combination is a great alternative to egg for binding ingredients. If you want to make this loaf gluten free check out Novo Farina. They have some brilliant products including crumbs made from pea flour which can be used for a breadcrumb substitute”



For the loaf:

1 pot of baked beans with benefits

50g breadcrumbs

150g cashew nuts, chopped

1 tblsp yeast flakes (such as Engevita)

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

1 tsp chipotle paste

20g sunflower seeds

For the coconut yoghurt & chipotle sauce:

2 tblsp coconut yoghurt

1 tsp chipotle paste

1/2 lemon, squeezed


  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. Combine all the ingredients in a bowl and add the flaxseed mixture once it’s ready. Season with salt and pepper.
  5. Spoon the mixture into the prepared tin.
  6. Cover with foil and bake in the oven for 55 mins.
  7. To make the sauce combine the coconut yoghurt, chipotle paste and lemon juice in a small bowl. Serve alongside.

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