Basically just seeds, nuts, oats and masala!
So this is my first ever attempt at a nut roast and it really is quite hearty, tasty and super healthy. There’s more seeds than nuts and it has oats as well as the great-for-digestion psyllium husks. There’s also warming garam masala stirred mushrooms, which really only lend a hint of warmth and flavour as well as a handful of cranberries. It’s honestly such a winner – I’ve served this at a few recent events and everyone absolutely loves it! Enjoy x
Makes 1 loaf
120g sunflower seeds
80g flax seeds
50g almonds or any nuts, broken
150g oats, can use gluten-free oats
2 tablespoons chia seeds
3-4 tablespoons psyllium seed husks (can also use husk powder)
1 teaspoon salt
1 tablespoon maple syrup or agave
3 tablespoons melted coconut oil
1 teaspoon oil
1 teaspoon cumin seeds
2 teaspoons fennel seeds
3 cloves garlic, grated
½ green chilli, finely chopped, optional
1 stalk of rosemary finely chopped, optional
4-5 medium mushrooms, roughly chopped, small cubes
1/4 courgette, grated, optional
2 teaspoons garam masala
1½ teaspoon salt
3 tablespoons dried cranberries
maple chilli seeds from Saffron Soul cookbook*
*If you don’t have maple chilli seeds, toss together in a pan 1 tablespoon each of sunflower seeds, pumpkin seeds, cashews, sesame seeds, a teaspoon of coconut oil and 2 teaspoons of maple syrup or other sweetener for 5-10 minutes with some salt and sprinkle of chilli flakes if you wish.
Combine all the dry ingredients for the loaf in a mixing bowl. Melt the coconut oil (if solid) and stir in the maple syrup (or agave) and water. Stir this into the dry ingredients and mix well until the dough becomes quite thick. Leave this to one side for at least an hour or leave out overnight.
Make the mushroom mix before you bake the loaf (or you can make it anytime). Start by heating the cumin seeds and fennel seeds in a little oil in a medium pan, let them turn brown (around a minute) then add the grated garlic, green chilli and rosemary, if using. Now add in the mushrooms, courgette, cranberries, garam masala and salt. Stir together well and mix this mushroom mix into the loaf mixture. The consistency should be thick but stirrable (it should not be solid e.g. if you have let the loaf mixture sit out all night it may have solidified, in which case you should heat and soften in the microwave or stove). Now grease your loaf tin with a little oil or butter (so that the bread doesn’t stick to the pan) and lay the mix into the loaf tin. Smooth out the top with the back of a spoon.
Preheat oven to Gas Mark 4 or 180° C. Place the loaf in the oven for around 30 minutes, then remove from the oven, take the loaf out from the tin straight onto a tray or baking paper. Place the loaf back in the oven, now upside down, and let it cook for another 15 minutes. Remove from the oven and leave to cool before slicing.
Be careful when slicing, trying not to make the loaf crumble. Sprinkle over with maple chilli seeds and cranberries, or roasted nuts and seeds.
Mira Manek is giving Indian food a facelift, making it lighter, brighter and healthier with her cookbook Saffron Soul and her sell-out Indian supperclubs, feasts and yoga brunches in London. Mira’s debut cookbook Saffron Soul is a celebration of flavourful home-cooked Indian food, bringing together her grandmother’s and mother’s traditional Gujarati thalis with her own modern inspired dishes. From beetroot coconut curry and masala grilled aubergine to shiro and saffron lime cheesecake, Saffron Soul covers a whole array of easy to make, beautifully photographed dishes, taking the spice box out of the context of curries and daals and into our modern day life. Mira is all about making Indian spices and food more accessible to all, and Saffron Soul is the start of that!
Buy Saffron Soul – amazon.com