(vegan, no refined sugar)
I am huge fan of nut roasts, I love them so much I think they should be eaten all year around and not just for Christmas. This is probably one of my favourite nut roast recipe, I love how filling, festive and satisfying it is. It tastes amazingly delicious served with some sweet cranberry sauce and with lots of roasted veggies on the side. The Sea Buckthorn Flaxseeds apart from adding Vitamin C, E and healthy fats act as the perfect binder. This roast is definitely the perfect veggie main for your Christmas lunch and I am confident it will be a total hit amongst your veggie and meat eating guests.
Start by preheating the oven at 180 degrees Celsius.
In a bowl mix together the Sea Buckthorn Flaxseeds with the water. Leave the mixture on one side for 10-15 minutes until it assumes a gloopy-gel kind of consistency.
In a large saucepan fry the onion with a splash of olive oil. Fry the onion gently on a medium heat for 5-7 minutes until golden brown. Add the chopped carrots, chopped mushrooms and minced garlic and cook for another 10 minutes. Add all the chopped nuts, dried fruits, herbs, nutmeg and seasoning and give it a good stir. Remove the pan from the heat and add the rice flour. Mix everything well together.
Line a bread tin with parchment paper. Remove the mixture from the pan and transfer it to bread tin. Press it down with a spatula or using your hands. Once the mixture is al packed in into a loaf kind of shape put it into the oven and bake for 1 hour. Halfway through the cooking time cover it with more parchment paper to prevent the top from burning.
After 1 hour remove the nutroast from the oven. Serve it while still hot with roasted veggies and cranberry sauce.
♥ This beautiful Christmas post is by Elisa from @happyskinkitchen ♥