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Meatless Mondays with Cathy Duffield

CATHY DUFFIELD
Last updated 08:37 22/11/2012
Nutty carrot loaf
CATHY DUFFIELD

NUTTY CARROT LOAF: A Cathy Duffield favourite.

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Whangarei Leader

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I have made a number of nut loaves over the years but this one is my favourite. It is surprisingly light and can be made with any nuts. Made with cashews it makes a tasty Xmas nut roast.


3/4 cup roasted peanuts
2 cups fresh wholemeal breadcrumbs
2 cups grated carrot
1 tbsp fresh basil or oregano (or other fresh herbs), chopped finely, or 1 tsp of dried herbs
1 tbsp corn starch or tapioca starch
1 vege stock cube 
3 tbsp olive oil
3 tbsp fresh orange juice
1/4 cup hot water (approx)
Garnish - finely chopped parsley (optional)  

Pre-heat the oven to 180ºC.

Finely chop the peanuts in a food processor. Mix with breadcrumbs, grated carrot and herbs.

Dissolve the vege stock cube in the hot water. When cooled add the corn or tapioca starch and mix until free of lumps. Add the oil and orange juice and add to the nut mixture. Mix well.  The mixture should have a 'sticky' consistency, but be neither too dry nor too wet. Add a little more water if too dry. 

Grease a loaf tin and bake for approximately 30 minutes or until the loaf is firm to the touch and slightly browned.

NB: If you do not have a food processor to grind the nuts 1/2 cup of peanut butter can be used instead of the roasted peanuts. However, be sure to mix the peanut butter in with the wet ingredients rather than the dry ones.

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