Paleo Nut Roast – Gluten Free, Dairy Free, Grain Free

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:

paleo nut roast
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: 

paleo nut roast

Let’s cook a Paleo nut roast!

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1h 10 minutes

Paleo Nut Roast
Serves 4
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
553 calories
37 g
41 g
43 g
14 g
5 g
201 g
86 g
12 g
0 g
36 g
Nutrition Facts
Serving Size
201g
Servings
4
Amount Per Serving
Calories 553
Calories from Fat 359
% Daily Value *
Total Fat 43g
66%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 24g
Cholesterol 41mg
14%
Sodium 86mg
4%
Total Carbohydrates 37g
12%
Dietary Fiber 11g
45%
Sugars 12g
Protein 14g
Vitamin A
120%
Vitamin C
59%
Calcium
19%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Loaf tin - 10” x 5” x 2"
  2. 100g Almonds
  3. 100g Pecans
  4. 75g Cashews
  5. 20g Chia seeds
  6. 35g dried cranberries
  7. Kale - around 80g uncooked, or as much as you like!
  8. 1 large or 2 small echalion shallot(s), finely chopped
  9. 1 parsnip, grated
  10. 1 carrot, grated
  11. 1 can of chopped tomatoes, drained
  12. 1 medium free range egg
  13. ½ tsp dried sage
  14. 1 sprig fresh rosemary, finely chopped
  15. 1 tsp paprika
  16. 3 garlic cloves, finely chopped or smashed
  17. Coconut oil for greasing
  18. Grease proof paper
Instructions
  1. Preheat the oven to 180°C/350°F/gas mark 4
  2. Finely chop the shallots and smash and chop the garlic, sauté/brown off.
  3. 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.
  4. Place a pan of water on to boil. When it's boiling add the kale leaves and blanch for 60 seconds.
  5. Drain the kale from the pan and chop loosely.
  6. 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.
  7. Mix well with your hands.
  8. Grease the tin with a little bit of coconut oil, then line with paper.
  9. Place the entire contents of the bowl into the loaf tin, you'll need to really pack it all in!
  10. For the initial 10 minutes bake with foil on top, then remove it for the remaining baking time.
  11. 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.
beta
calories
553
fat
43g
protein
14g
carbs
37g
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Inquisitive Foodie http://inquisitivefoodie.com/
You don’t necessarily need a loaf tin for this recipe, a cake tin would be fine – if you go this route it won’t need to cook for as long so keep an eye on it! 

paleo nut roast

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! 

Enjoy!

23 comments

    1. Im driven to actually leave a comment. this is the most amazing nut roast. my family couldn’t stop eating it. even my junk food, meat eating teenager. we’re having it as stuffing with Christmas dinner. bloody lovely x thanks

      Reply

      1. Hi Michelle, wow thank you for the great comment. I am glad everyone at the table liked it. Hopefully, your teenager will see that healthy food can be tasty too. 🙂
        Wonderful idea to have it as the Christmas stuffing!!
        Merry Christmas, Caroline

        Reply

    2. Can it be frozen either prior to cooking or after wards – Im just about to go Veggie tomorrow but no one else in my family is so it will be too much so wanted to save some for the next roast or meal? Thanks Clare.

      Reply

      1. Hi Clare,
        Yes you should be OK to freeze and reheat. However, you might find that reheating from frozen may dry it out a tad. Keep me posted with what happens. All the best on your vegetarian journey.
        – Caroline

        Reply

  1. I made this nut roast and it was DELICIOUS.
    I’m not a great cook but this was easy to follow and do xXx
    Can you please advise what I can do to bind the roast better, it was a little crumbly.
    Regards
    Nicola xXx

    Reply

    1. Hi Nicola, I am glad you found it easy yummy! To make it bind you could add another egg yolk – you also need to make sure you’re really packing it in the loaf tin so the ingredients have no choice but to have a good cuddle 🙂

      Reply

  2. Hi,
    This looks yummy. Can this be made in advance and reheated. I want to do this for christmas for a couple of family members with special dietary needs.
    Thanks,
    Kerryn.

    Reply

    1. Hi Kerryn,
      Yes you can prep it then cook it on Christmas day. I’m making one on Christmas eve to book on Christmas day myself 🙂
      I hope you and they enjoy it!
      Seasons greetings 🙂
      Caroline

      Reply

      1. Happy new year. Thanks for this. I made it the day before Christmas and heated it up on the day. It was really nice and people have been asking for the recipe. I added bell pepper and used walnuts instead of pecans and spinach instead of kale. It is a great base for tweaking to taste or to what veggies are in the fridge 🙂
        Thanks again,
        Kerryn.

        Reply

        1. That’s great news – I prepped one on the 24th and after it was cooked on Christmas Day my family said it tasted of Christmas itself!
          I will try it with walnuts for sure, great adjustments 😀

          Reply

  3. This but roast seems delicious, got a slight problem though I’m vegan and wonder what I could put in it to bind ( I’m also gluten free) . any suggestions appreciated. X

    Reply

  4. Hi Caroline,

    What is the total cooking time, I couldn’t see it only the 10 minutes uncovered, thanks for the recipe 🙂

    Reply

  5. I have read through your directions several times and other than the initial 10min covered cooking time and can not find a total time!

    Reply

  6. Hi, I’m sorry if I’m missing it but I can’t see a remaining cooking time? Can’t wait to try this recipe!

    Reply

    1. Hey Joanna,
      Oh it’s at the top of the recipe, but to clarify: Cook Time – 45m
      🙂

      Reply

  7. Hi, if you are substituting egg for chestnut puree, how much puree is equivalent to 1 medium egg please?
    Thanks.

    Reply

    1. Hi Palvi, A medium egg is about 60g, I would try with that amount and see how the mixture feels. The egg is there to bind the mixture so if you feel it’s a bit dry with 60g of chestnut puree add a little more. Equally, if you add a bit of puree at a time, assess the mixture so you don’t use too much. 🙂

      Reply

    1. Hi Charlotte,
      Eggs aren’t dairy.
      “Dairy is a product of the mammary gland of mammals. Basically, it refers to milk and anything made from milk, like cheese, butter and yogurt. And eggs are not made from milk.”
      🙂
      Caroline

      Reply

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