Super-Healthy Festive Recipe: Seed & Carrot Roast Loaf (Vegan & Gluten-Free)

Super-Healthy Festive Recipe - Seed & Carrot Roast Loaf (Vegan & Gluten-Free)22nd  December 2014

By  Trinity Bourne

Contributing Writer for Wake Up World

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.

This seed and carrot roast loaf is surprisingly light and easy to digest. It serves delightfully with my  mushroom gravy recipe and roast veggies.

In addition to offering you  the recipe, I’ve also created a tuition video so we can go through it step by step, to make sure you come out with a perfect loaf!

From my heart to yours. Enjoy!

Seed & Carrot Roast Loaf  Recipe

Serves: 4

Preparation: 25 minutes

Cooking time: 45 minutes

Ingredients

 •  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

Directions

1. Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.

2. Grind seeds in a nut mill to make seed meal.

3. Crush garlic and finely chop rosemary and parsley.

4. Mix seed meal, carrots and all   other ingredients together.

5. 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.

6. Bake in a preheated oven at gas mark 6 (200ËšC/400ËšF) for approximately 45 minutes.

7. 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.

Video: Step by Step

Notes:

Grinding the seeds works best with a seed/nut/coffee grinder, although you can use a blender to roughly chop the seeds instead. If you roughly chop the seeds, then add a heaped tablespoon of spelt flour to the mixture to encourage the binding process. The other alternative is to use a pestle and mortar.

If you have neither a grinder nor a blender, you can substitute the ground seeds for pre-ground nuts or seeds.

Still Hungry?

For more healthy festive treats, check out:

For delicious, 100% plant based dishes for all seasons, check out the gluten-free and vegan dishes  at  Trinity’s Conscious Kitchen.

More  articles by Trinity Bourne:

About the author:

Trinity Recipe: Fig a licious Vegan Tart (Gluten and Sugar Free)Trinity is an experienced, empathic energy worker and the author of ‘Trinity’s Conscious Kitchen’, a recipe book designed to inspire the soul through conscious vegan, wheat-free cuisine.

Around 18 years ago, during a profound spiritual awakening, the world around her shattered. She became engulfed in a white, universal, timeless, formless light until nothing else existed – other than the nameless truth at the core of all sentient beings. During this life-changing experience Trinity experienced the soul of all other sentient beings, trees, creatures, people as one pulsating energy. Transcending her into a higher realm of unity and oneness, this experience imparted a divine energy that she has been sharing through spiritual work ever since.

Understanding that the energy of our food directly impacts sentient life on all levels, Trinity founded  Trinity’s Conscious Kitchen, a website devoted to inspiring the soul through conscious vegan cuisine.  She is the co-founder of the  Openhand Foundation, an organisation dedicated to the evolution of humankind. She works as the divine complement to her soul mate  Open  to help facilitate the global ascension process and feels incredibly blessed to be of divine service.

 


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