GF : DF : SF : V

If you’ve followed me for a while you’ll know I’m a mad fan of a loaf! Special thing about this loaf however is it’s so incredibly substantial, rich in nuts, veggies and olives to create a flavour bomb that’s a meal in itself.

Ingredients:

150g raw walnuts

150g raw almonds

1 cup buckwheat groats

2 cups vegetable stock

4 eggs, lightly beaten

2 tsp thyme, chopped

3 stalks celery, finely chopped

2 Spanish onions, peeled, and finely chopped

2 tsp rosemary, finely chopped

1 clove garlic, peeled and minced

1/4 cup (40g) pitted Kalamata olives

1/4 cup pepitas

1/2 teaspoon sea salt

Tomato relish ingredients:

1 tbs olive oil

2 cloves garlic, peeled and sliced

400g tomatoes, chopped and seeded

1 tsp paprika

2 tsp coconut sugar

1 tsp oregano

Sea salt and black pepper

Fresh herbs or micro herbs to garnish

Method:

Preheat oven to 180C. Place buckwheat and stock in a small to medium sized saucepan, bring to boil, then reduce heat to simmer and cook to absorb all the liquid. 3. Remove from pan and allow to cool. Once cooled, place in a large mixing bowl with walnuts, almonds, eggs, thyme, celery, onion, rosemary, garlic, olives, pepitas, sea salt, and mix to combine. Line a large loaf tin (15x22cm approximately) with greaseproof paper then place in oven to cook for 1 hour. Cool in tin for 30 minutes, then remove from tin and allow to cool completely. While cooling, prepare the tomato relish to go on top. Place olive oil in a saucepan on medium heat, add garlic and cook lightly for 1 minute, then add chopped tomatoes, paprika, coconut sugar and oregano. Simmer uncovered for 30-40 minutes to reduce the liquid. When ready to serve the nut roast, spread the relish over the top of the roast, top with herbs to garnish and serve.

2 cups vegetable stock

4 eggs, lightly beaten

2 tsp thyme, chopped

3 stalks celery, finely chopped

2 Spanish onions, peeled, and finely chopped

2 tsp rosemary, finely chopped

1 clove garlic, peeled and minced

1/4 cup (40g) pitted Kalamata olives

1/4 cup pepitas

1/2 teaspoon sea salt

Tomato relish:

1 tbs olive oil

2 cloves garlic, peeled and sliced

400g tomatoes, chopped and seeded

1 tsp paprika

2 tsp coconut sugar

1 tsp oregano

Sea salt and black pepper

Fresh herbs or micro herbs to garnish