Creamy Cashew Nut, California Prune & Almond Loaf

  • Total Time

    1h 25m
    • Prep Time

      40m
    • Bake Time

      45m
  • Serves

    4
  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/GF/V/Veg
    • Dairy free
    • Egg free
    • Gluten free
    • Vegan
    • Vegetarian

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If you are searching for a new vegan bake - look no further. This loaf is not only packed full of fresh veggies, it also has added cashew nuts and almonds for an extra crunch. Nuts are a great source of fibre and almonds help reduce hunger, keeping you fuller for longer.

Method

  1. Lightly grease a 2lb loaf tin and preheat the oven to 180°C/350°F/gas mark 4. Heat the oil in a pan and sauté the onion and garlic for 2–3 minutes until softened.

    • 1 Red Onion (peeled & finely diced)
    • 2 tbsp Olive Oil
    • 1 Garlic Clove(s) (roughly crushed)
  2. Add the carrots, courgette, celery, red pepper and thyme and mix well. Reduce the heat, cover the pan and leave to sweat for 10 minutes, stirring just a couple of times.

    • 2 Carrots (peeled & coarsely grated)
    • 1 Courgettes (coarsely grated)
    • 1 Celery Stick (finely diced)
    • 1 Red Pepper (deseeded & diced)
    • ½ tbsp Thyme Leaves
  3. Meanwhile, put the cashew nuts in a food processor and blitz until they look like breadcrumbs (but not
    powdery).

    • 150g Cashew Nuts
  4. Stir the cashew nuts, almonds, California Prunes and tomato purée into the softened vegetables and season well.

    • 100g Ground Almonds
    • 125g California Prunes (chopped)
    • 1 tbsp Tomato Purée
  5. Pour the mixture into the prepared tin and smooth over the top. Place in the oven and bake for 40–45 minutes until just lightly golden on top.

  6. Remove from the oven, run a knife around the edges and turn out onto a plate. Serve either hot or cold with a crisp green salad.

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