On Christmas day a few years back, we all wanted some kind of ‘nut roast’ type thing to enjoy with vegetables, roast potatoes and gravy. I rose to the challenge, feeling inspired to use sunflower seeds, rather than nuts. We were thrilled with the appetizing result; my Seed & Carrot Roast Loaf.
This seed roast is surprisingly light and easy to digest. It serves delightfully with the mushroom gravy recipe and roast veggies. And added bonus – it freezes really well.
I’ve created a recipe tuition video so we can go through it step by step, to make sure you come out with a perfect loaf!
This recipe was originally published in my full colour book ‘Trinity’s Conscious Kitchen’ –
a totally plant-based, wheat-free, refined-sugar-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals,soul-warming soups, tasty side dishes and delicious desserts.
It’s on special offer for my readers here:
- Carrots 3 large sized (or 400g approx)
- 150g ground sunflower seeds (1 cup)
- 150g ground pumpkin seeds (1 cup)
- 2 cloves garlic
- 1 heaped tablespoon fresh rosemary
- 1 heaped tablespoon fresh parsley (or 1 heaped teaspoon dried)
- 1 teaspoon sea salt
- Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
- Grind seeds in a nut mill to make seed meal.
- Crush garlic and finely chop rosemary and parsley.
- Mix seed meal, carrots and all other ingredients together.
- Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process – if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
- Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
- Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.
- Big bonus - it freezes really well (just slice up before you freeze and either grill or bake when you take back out again after defrosting). Yay!
If you have neither a grinder nor a blender, you can substitute the ground seeds for pre-ground nuts or seeds.