- Preheat the oven to 180°C.
- In a small bowl, mix the flaxseeds with the water and leave for 5–10 minutes until thickened and gelatinous.
- Heat the coconut oil in a large casserole dish or frying pan.
- Add the onion and carrots and cook gently for 5–7 minutes until softened.
- Stir through the garlic and cook for a further 2 minutes.
- Add the mushrooms, rosemary, sage and nutmeg and cook for 10 minutes.
- Roughly chop one pouch of Merchant Gourmet Whole Chestnuts into bite-sized pieces.
- Mash the second pouch with a fork until it resembles coarse crumbs.
- Add both chestnut preparations to the pan along with the almonds, sultanas, flax mixture, sea salt and black pepper.
- Mix thoroughly, then remove from the heat.
- Stir through the brown rice flour until fully incorporated.
- Line a loaf tin with baking parchment and spoon in the mixture.
- Press down firmly with a spatula to compact the mixture.
- Bake for 1 hour, covering loosely with foil halfway through if the top starts to brown too quickly.
- Remove from the oven and leave to rest for a few minutes before slicing and serving.
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