Creamy Cashew Nut, Prune and Almond Loaf
Serves 4 Preparation/cooking time: 1 hour 20 minutes
- 2 tbsp olive oil
- 1 red onion peeled and finely diced
- 1 clove garlic crushed
- 2 carrots peeled and coarsely grated
- 1 courgette coarsely grated
- 1 stick celery finely diced
- 1 red pepper deseeded and diced
- 0.5 tbsp thyme leaves
- 150g cashew nuts
- 100g ground almonds
- 125g California prunes chopped
- 1 tbsp tomato puree
- seasoning
Lightly grease a 2lb loaf tin and preheat the oven to 180°C/375°F/Gas mark 5. Heat the oil in a pan and saute the onion and garlic for 2-3 minutes until softened. Add the carrots, courgette, celery, red pepper and thyme and mix well. Reduce the heat, cover the pan and leave to sweat for 10 minutes, stirring just a couple of times. Meanwhile, put the cashew nuts in a food processor and blitz until they look like breadcrumbs (but not powdery). Stir the cashew nuts, almonds, prunes and tomato puree into the softened vegetables and season well. Pour the mixture into the prepared tin and smooth over the top. Place in the oven and bake for 40-45 minutes until just lightly golden on top. Remove from the oven, run a knife around the edges and turn out onto a plate. Serve either hot or cold with a crisp green salad. PER SERVING 521 kcalories, protein 15.2g, carbohydrate 31.6g, fat 37.9g, saturated fat 5.5g, fibre 8.2g, sugar 24.3g, salt 0.5g
