I recently asked my Facebook followers to request a Paleo recipe – one request was for a nut roast. Nothing says winter like roasted nuts, so this request is ideal at this time of year! I’ve made this nut roast so it’s purely Paleo – whilst it’s wheat, dairy, grain and meat free it’s still delicious! Am I biased? Yes of course I am, but I always receive the most honest feedback from my taste tester Guinea pig, Doug, who asked for more cranberries next time but apart from that it was *insert mumbling sound whilst eating* and an acknowledging nod!
Here’s what you need:
I added dried cranberries to give this Paleo nut roast a festive feel, I added a handful which weighed about 35g, if you like the sweet side of things, double that amount.
As noted below, here is how the nuts should look:
Let’s cook a Paleo nut roast!
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1h 10 minutes
- Loaf tin - 10” x 5” x 2"
- 100g Almonds
- 100g Pecans
- 75g Cashews
- 20g Chia seeds
- 35g dried cranberries
- Kale - around 80g uncooked, or as much as you like!
- 1 large or 2 small echalion shallot(s), finely chopped
- 1 parsnip, grated
- 1 carrot, grated
- 1 can of chopped tomatoes, drained
- 1 medium free range egg
- ½ tsp dried sage
- 1 sprig fresh rosemary, finely chopped
- 1 tsp paprika
- 3 garlic cloves, finely chopped or smashed
- Coconut oil for greasing
- Grease proof paper
- Preheat the oven to 180°C/350°F/gas mark 4
- Finely chop the shallots and smash and chop the garlic, sauté/brown off.
- Whilst that the above is browning, chop the nuts. Or using a food processor pulse these - be sure not to let them be ground finely - you want to maintain some texture.
- Place a pan of water on to boil. When it's boiling add the kale leaves and blanch for 60 seconds.
- Drain the kale from the pan and chop loosely.
- In a large bowl, add everything: the chopped nuts, drained tomatoes, chia seeds, egg, dried cranberries, herbs and paprika, grated carrot and parsnip, the browned garlic and shallot and the kale.
- Mix well with your hands.
- Grease the tin with a little bit of coconut oil, then line with paper.
- Place the entire contents of the bowl into the loaf tin, you'll need to really pack it all in!
- For the initial 10 minutes bake with foil on top, then remove it for the remaining baking time.
- Leave to cool for 2-3 minutes after baking, then remove from the loaf ti by flipping it upside down on to a chopping board.
What to eat with this Paleo nut roast?
Firstly if you’re a vegetarian like Kate, who requested this recipe, you’re good to go! Perhaps some additional kale or sauteed spinach on the side would be a nice accompaniment. A vegetable gravy could also be a nice addition, I imagine a mushroom gravy on top would knock your socks off!
I’m a meat eater so I ate this with a roasted chicken supreme which was a match made in heaven! It would be ideal with Christmas meats like turkey, pheasant or gammon as a side dish instead of stuffing.
If you’re cooking for children who insist they despise vegetables they’ll never guess what’s in this loaf, so go ahead and try it out on them with a few more dried cranberries added to sweeten things up even more!