If you want to protect your heart, experts recommend including a small amount of nuts in your diet. Those who eat nuts on a regular basis are less likely to suffer from heart problems. Nuts are also a good source of protein and rich in fiber. These are all good reasons not to ignore nuts. But rather than just keeping nuts for snacks, where it is very easy to overindulge on them, here’s a main meal suggestion. Instead of the traditional meatloaf, why not try this tasty nut loaf for something a bit different? Yes, it is gluten free.
HINT
The original recipe I had for nut loaf before I fiddled and changed a number of ingredients, used olive oil but I’m not a fan of the taste of olive oil, so rarely use it. I usually use canola or sunflower oil. But it’s up to you if you want to use olive oil instead.
Tasty Nut Loaf
Ingredients
1 tablespoon sunflower oil
1 onion
4 ounces mushrooms
2 cloves garlic
1 large grated carrot
15 ounce tin lentils, rinsed and drained
2 ounces potato flour
4 ounces mixed nuts consisting of cashews, almonds and walnuts
2 ounces tasty cheese
2 tablespoons parsley
2 tablespoons fresh basil
Black pepper to taste
2 ounces mozzarella cheese
Method
Preheat oven to 350 degrees F.
Lightly grease and line with baking paper the base and sides of loaf tin. Use a tin about 2 pounds in size.
Heat oil and add onion, garlic and mushrooms all finely diced. Cook till vegetables are soft. Remove from stove.
Add carrot, lentils, potato flour, grated cheese, egg, basil, parsley, and pepper to the vegetables. Finely chop nuts and add these to the mixture. Mix together well.
Spoon this nut and vegetable mixture into a prepared loaf tin. Bake uncovered 40 minutes. Add mozzarella cheese to the top of the loaf and cook further 15 minutes.
Cool loaf slightly in tin before turning out.
This can be served hot or cold cut into slices. It’s great as a picnic food.
Related articles
Lemony Chicken and Lentil Balls
Crusty Meatloaf Using Leftovers