This delicious loaf is perfect as a healthy Christmas dinner option or as a snack as it is suitable for freezing and can be eaten hot or cold.
In a pan, cook the onion, garlic and mushrooms for 5 minutes until all softened.
Add in all the remaining ingredients and mix together well until it forms a thick paste.
Spoon the mixture into a medium loaf pan or brownie tray if a shallower ‘tray bake’ is desired and bake at 180°C for around 30-40 minutes until the loaf is thoroughly cooked in the centre. You may need to loosely cover with foil if the top is browning before the centre is cooked.
Test if the loaf is completely cooked by inserting a knife into the centre, it should come out clean, with no streaks.
Allow to cool for around 5 minutes before serving.
To achieve neat edges, freeze the loaf once cooked and at a later date allow to slightly defrost before slicing. For crispy edges give it a ‘second bake’ for 10 minutes in the oven at 180°C before serving.
This recipe is taken from Jo Hodson's Website, Including Cake. Found Here: http://www.includingcake.com/blog/2015/4/20/easy-low-carb-keto-nut-roast
Ingredients
Directions
In a pan, cook the onion, garlic and mushrooms for 5 minutes until all softened.
Add in all the remaining ingredients and mix together well until it forms a thick paste.
Spoon the mixture into a medium loaf pan or brownie tray if a shallower ‘tray bake’ is desired and bake at 180°C for around 30-40 minutes until the loaf is thoroughly cooked in the centre. You may need to loosely cover with foil if the top is browning before the centre is cooked.
Test if the loaf is completely cooked by inserting a knife into the centre, it should come out clean, with no streaks.
Allow to cool for around 5 minutes before serving.
To achieve neat edges, freeze the loaf once cooked and at a later date allow to slightly defrost before slicing. For crispy edges give it a ‘second bake’ for 10 minutes in the oven at 180°C before serving.