Apricot nut roast (fruity nut roast)
Apricot nut roast is a vegetarian nut loaf packed with apricots, nuts and quinoa and makes a tasty meat free dish for a roast dinner.
Equipment
- 22cm by 11 cm loaf tin
Ingredients
- 1 red onion
- 3 mushrooms
- 100 g chopped dried apricots
- 100 g chopped nuts
- 4 tablespoon cooked quinoa
- 1 lemon zest
- 1 teaspoon mixed herbs
- 2 tablespoon flax seeds
- 6 tablespoon water
- 2 eggs
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
To prepare
- Peel and finely chop the onion and mushrooms. Cook in a little olive oil until soft.
- Transfer the cooked onion and mushrooms to a large bowl. Add the chopped apricots, chopped nuts, cooked quinoa, lemon zest and mixed herbs and mix.
- Measure 2 tablespoons of flax seeds into a small bowl. Add 6 tablespoons of boiled water to the seeds and set aside for a few minutes to thicken and then add to the other ingredients and mix.
- Add the eggs and salt and pepper. Mix all the ingredients together until they are evenly combined.
- Pack the mixture into a lined loaf tin (approximately 22cm by 11 cm) and level with the back of a spoon. Loosely cover with foil.
To bake
- Preheat the oven to 180°C, 350°F, gas mark 4 and then bake for around 30 minutes with the foil covering. Remove the foil and return to the oven for about a further 10 minutes until cooked and lightly browned.
Nutrition
Calories: 324kcalCarbohydrates: 30gProtein: 10gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 82mgSodium: 52mgPotassium: 615mgFiber: 6gSugar: 15gVitamin A: 1028IUVitamin C: 5mgCalcium: 65mgIron: 3mg
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