Chestnut Nut Roast
We've been making sugar free cakes all this week to gently bring everyone down from their Christmas excesses and beat the January blues.
And this week we thought we'd look at a delicious sugar free main course to come before the cake, that both adults and children will love.
Vegetarian Nut Roast is a tough sell to vegetarians let alone hungry kids after school. But we found a wonderfully moist blend of sweet spices that really hit the spot. Inspired by a recipe from CNM London ( the College of Naturopathic Medicine) this is a vegetarian and sugar free New Year Delight for everyone.
200g chestnuts/ tinned or vacuum packed
100g chopped hazelnuts
1/2 cup of long grained brown rice
1/2 tsp nutmeg
1/2 cup coconut milk
200g sliced leeks
1 tsp sage
2 garlic cloves
1/3 cup ground almonds
zest from one orange
1/2 tsp cinnamon
1/2 tsp mixed spice
2 bay leaves
Preheat the oven to 200 degs.
Heat the olive oil in a large frying pan and saute the garlic, mushrooms, hazelnuts and leeks until browned. Add sage, salt and pepper. Place the chestnuts in a food processor and add the orange zest and hazelnuts.
Mix the eggs, coconut milk, rice, chestnuts, hazelnuts and nutmeg, cinnamon and almonds in a bowl
Add the vegetables to the rice mix and pour everything into a loaf tin.
Bake for 45 minutes.