Rhiannon Lambert
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NUT ROAST

  • icon
    50-55 mins
  • icon
    4

Ingredients

  • 1 1/2 crushed walnuts
  • 2 carrots (grated)
  • 1 tsp mixed herbs
  • 1 teaspoon of rosemary
  • 1/2 a grated apple
  • 3/4 cup mixed seeds
  • 1 cup puy lentils
  • 1 egg or use flax seed egg for vegan option
recipe
  • icon
    50-55 mins
  • icon
    4
recipe

Ingredients

  • 1 1/2 crushed walnuts
  • 2 carrots (grated)
  • 1 tsp mixed herbs
  • 1 teaspoon of rosemary
  • 1/2 a grated apple
  • 3/4 cup mixed seeds
  • 1 cup puy lentils
  • 1 egg or use flax seed egg for vegan option

Instructions

  1. Preheat your oven to 180C and line a tin with baking paper.
  2. Grind down the seeds in a food processor and add to a bowl with the grated carrots, crushed walnuts, mixed herbs, rosemary,lentils and grated apple.
  3. Mix well and then add the egg (or flax seed egg).
  4. Transfer the mix into the prepared dish, and push down with a spoon so the mixture is spread evenly.
  5. Bake in the oven for 45 minutes.
  6. Remove from the oven and allow to cool for 10-15 minutes. Lift the baking paper to lift the nut roast from the dish and allow to cool further before cutting into 4 large pieces and serve with preferred side dishes.

Other Recipes

  • VEGAN MINCE PIES

  • MATCHA & CASHEW PROTEIN BALLS

  • GREEN SMOOTHIE BOWL

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