Ingredients
- 2 x 180g pouches of Merchant Gourmet Whole Chestnuts
- 250g of chopped chestnut mushrooms
- 3 chopped medium carrots
- 1 finely chopped white onion
- 3 cloves of garlic
- ½ cup of roughly chopped almonds
- ½ cup of sultanas
- ½ cup of brown rice flavour
- 3 tablespoons of flaxseeds + 6 tablespoons of water
- 1 tablespoon of fresh chopped rosemary
- 1 tablespoon of fresh chopped sage
- 1 teaspoon of nutmeg
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
Instructions
- Start by preheating the oven at 180C.
- In a small bowl mix the flaxseeds with water. Leave them onto one side for 5-10 minutes until they assume a gloopy kind of consistency.
- In a casserole pan heat up 1 tbsp of coconut oil. Add the chopped onion and the chopped carrots and gently fry them for 5-7 minutes until the onion have softened. Add the grated garlic cloves. Cook for a further 2 minutes. Add the chopped mushrooms, rosemary, sage and nutmeg and cook for another 10 minutes.
- Chop 1 pouch of chestnuts into bite-size pieces. Put them on one side. With a fork mash down the 2nd pack of chestnut until you have a crumbly flour.
- Add the chopped almonds, sultanas, the flaxseeds, salt and pepper, chopped chestnuts and the chestnut “flour” to the pan. Mix everything well together.
- Remove the pan from the heat and add the brown rice flour, combine everything well together.
- Line a bread tin with parchment paper. Pour the mixture into the tin and press it down with a spatula or with your hands.
- Bake in the oven for 1 hour.
- Half way through cover the top with some foil to prevent the top from burning.
- Once the roast is cooked remove it from the oven and slice it before serving.
Good to know!
Serve with all your favourite side dishes for the ultimate Christmas dinner.
2 comments
I made this the other day for a Christmas dinner rehearsal and…oh mamma…it was sooooo good!
So, I used dried cranberries rather than sultanas and I grated the carrot rather than cut it in to chunks. I also used a combination of pecans, almonds and pistachios and used chickpea flour instead of rice flour. I can’t wait to make it again and it tastes just as yummy cold the next day! The best nut roast recipe I have tried and tasted! Thank you!
Made it for two. How do you keep the rest to eat at a later date…..so yummy!