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  • Writer's pictureYiannoulla Burness

Savoury Loaf

Enjoy this savoury loaf anytime. This loaf is packed with flavours of roasted nuts, fresh vegetables, herbs and spices. It is nutritious and delicious. In the cooler months serve with a rich gravy and baked vegetables. In the warmer months slice and serve on your favourite bread or bun topped with pickles, chutney, tasty sauce, salad greens. It makes a tasty filling in sandwiches for a school lunch box.


*You will love this loaf it is really tasty.

*There is no oil in this recipe.

*You can make this recipe gluten-free by adding gluten free bread crumbs instead of wheat. Using tamari as an alternative to soy sauce.

*This loaf freezes really well.

*Makes enough for 6-8 people




EQUIPMENT

Food processor, large mixing bowl, grater, non stick loaf pan, baking paper, foil


Heat Oven to 180 degrees celsius


INGREDIENTS

80g or 3/4 cup pecan or walnuts or combination of the two

65g or 1/2 cup sunflower seeds

150g or 1 cup grated potato (firmly packed for 1 cup measurement)

250g or 1 1/2 cups finely chopped brown onion

55g or 1/2 cup grated zucchini or carrot (firmly packed for 1/2 cup measurement)

40g or 1/2 cup rolled oats

100g or 1 1/2 cups dried bread crumbs * (see note)

1 1/2 tablespoons light soy sauce or (tamari for gluten free)

2 teaspoons garlic powder

1 teaspoon onion powder or 2 teaspoon dried onion flakes or granules

1 teaspoon dry basil

1/2 teaspoon salt

3 tablespoons psyllium husk

1/4 - 1/2 cup plant based milk of choice


METHOD

*Prepare loaf tin, cut out and place wax paper on the bottom of tin, grease tin and set aside. To keep recipe completely oil free use a non stick loaf pan, you may line the bottom and sides with baking paper.

*Put nuts and seeds on a tray and place in a warm oven until lightly browned, about 15 minutes, cool. Place in a food processor and process until nuts have become like fine bread crumbs. Remove to a large mixing bowl.

*Peel and grate potato, squeeze out liquid, set aside potato in a bowl.

*In a mixing bowl add processed nuts, grated potato, onion, zucchini, rolled oats, dried bread crumbs, light soy sauce, garlic powder, onion powder, dry basil and salt. *Add phylum husk to mixture and stir through.

*Add milk a little at a time until mixture is just moist.

*Place in prepared loaf tin, cover with foil, place in the oven on the middle rack and bake for 45 minutes, then remove foil and continue to bake a further 15 minutes.

*When cooking time is completed remove from oven and let rest in the tin for at least 15 minutes.

*Run a knife around the edge of the loaf tin incase it has stuck to the pan turn out onto a plate.



*Let loaf cool before slicing, make sure the carving knife is nice and sharp.

*This loaf freezes really well, wrap in foil and place in freezer until required.


*NOTE I make my own dry bread crumbs. Any left over stale bread, place in the oven at 100 degrees celsius and bake until dried out, check after 30 minutes.

Take out of the oven. Cool, then place in a sealed container. To use take the dried bread out and place in a bag and crush with a rolling pin or place in a food processor and process until it becomes fine bread crumbs. This applies to gluten or non gluten breads.













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