‘Seed & Carrot Roast Loaf’ – Super Healthy, Gluten-Free, Vegan Festive Special (Video)

Posted by on December 14, 2014 in Food, Drink & Nutrition, Health with 0 Comments

Trinity | Trinityskitchen

Seed & Carrot Roast Loaf trinityOn Christmas day a few years back, we all wanted some kind of ‘nut roast’ type thing to enjoy with vegetables, roast potatoes and gravy. I rose to the challenge, feeling inspired to use sunflower seeds, rather than nuts.  We were thrilled with the appetizing result. This seed roast is surprisingly light and easy to digest. It serves delightfully with the mushroom gravy recipe and roast veggies. I’ve created a recipe tuition video so we can go through it step by step, to make sure you come out with a perfect loaf!
Enjoy!


Serves: 4
Preparation: 25 minutes
Cooking time: 45 minutes

Ingredients:
Carrots 3 large sized (or 400g approx)
150g ground sunflower seeds (1 cup)
150g ground pumpkin seeds (1 cup)
2 cloves garlic
1 heaped tablespoon fresh rosemary
1 heaped tablespoon fresh parsley
(or 1 heaped teaspoon dried)
1 teaspoon sea salt

  1. Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
  2. Grind seeds in a nut mill to make seed meal.
  3. Crush garlic and finely chop rosemary and parsley.
  4. Mix seed meal, carrots and all  other ingredients together.
  5. Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process – if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
  6. Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
  7. Gently lift from the loaf tin by pulling out  the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.

Notes:
Grinding the seeds works best with a seed/nut/coffee grinder, although you can use a blender to roughly chop the seeds instead. If you roughly chop the seeds, then add a heaped tablespoon of spelt flour to the mixture to encourage the binding process. The other alternative is to use a pestle and mortar.
If you have neither a grinder nor a blender, you can substitute the ground seeds for pre-ground nuts or seeds.

For more healthy, delicious, gluten-free, 100% plant based dishes check out this page: Gluten-Free Vegan Dishes

This recipe was originally published in my full colour book ‘Trinity’s Conscious Kitchen’ –
a totally plant-based, wheat-free, refined-sugar-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals,
soul-warming soups, tasty side dishes and delicious desserts.

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