I love a traditional (vegan) roast dinner and now I have a low carb nut roast to join the party! For a great low carb meal option you could add roasted celeriac and broccoli (maybe some more veggies!) along with lots of gravy- yum!

I've made this loaf a few times now... always making a double or triple batch so I can freeze a loaf for another time. Top tip: defrost a pre-baked loaf only just enough to slice it with a sharp knife four super clean edges and the 'double bake' for a few minutes it to heat it through and to give great crispiness to each edge- I love crispy bits!

When I first got in touch with Leanne about my vegan Keto experiment, she wanted to make the loaf for herself and has released the recipe HERE on her blog. (also click through via the image directly below.)

I have also included my original recipe and photos below for you information. Feel free to change up the herbs/spices to suit your taste.

It's a great speedy dinner options and perfect for a snack on the road or in a lunchbox too as it holds together really well and is totally delicious served cold.

Recipe: Low carb nut roast

Makes 1 medium loaf (can easily double/triple)

Ingredients:

1 onion- diced
4 cloves garlic
2 cups chopped mushrooms
1 cup almond flour
3 cups nuts/seeds- chopped coarsely*
1 tbs spices to taste (I used dried Italian herbs)
½ tsp salt
¼ cup flax egg (approx 1 tbs flax mixed well with and 3 tbs warm water)

Method:

Cook the onion, garlic and mushrooms for 5 minutes until softened. Add all remaining ingredients and mix together well to achieve a thick paste.

Spoon into a medium loaf pan (or brownie tray if you want a more shallow ‘tray bake’) and bake at 180C for approx 30-40 minutes until cooked in the centre. You may need to loosely cover with foil if the top is browning before the centre is cooked.

As with all my nut roasts. I like to freeze this loaf and slice once slightly defrosted for neat edges and then ‘second bake’ for 10 minutes before serving for crispy edges. It also tastes great served cold.

* I have made this with all almond, a combo of almond and walnut and a combo of almond and pumpkin seeds.