Lentil Nut Loaf


This is a vegan, gluten free loaf, most importantly it’s super yummy.  High in protein. I’ve made it as a loaf and as muffins. Eat it on its own as a snack, as part of your din dins  or crumble it into a wrap with salad and hummus.  Hmm I think I know what I’m having for lunch.

Avoca cook bookThis recipe is from a family or unbelievably great recipes from Avoca Hand Weavers. I’ve eaten at their cafe. So good. Their cook books are one of the few out there that re-produces food exactly as it is in the cafe. It’s just delicious, homely,  comfort food.
Good job Avoca.


50g Green Lentils
300g Orange lentils
50g butter
1 large onion
3 carrots
3 celery sticks
6 garlic cloves
1/2 fresh chilli2 heaped tsp ground cumin
75g breadcrumbs (oats for gluten free)
150g Cheddar Cheese (grated)
75g roasted chopped  nuts (pistachios, hazelnuts or peanuts)
6 eggs
(To make it vegan I leave out the cheese and use flax eggs instead – 1 flax egg = 3 tbs tepid water mixed with 1 tbs flax meal)



Boil off your lentils. Melt butter in a pan and fry off the veggies, garlic, chili, and cumin. Cook on low for 5 mins. Don’t over cook as you’ll be popping them in the oven to finish cooking. Put all the ingredients in a bowl and mix it up. (If trying the vegan version prepare the flax eggs and let sit for a few mins before adding.)  Add some salt and pepper to taste. Pop it in a a loaf tin or muffin tin sprayed with some oil. Cook at 170c/325f until golden brown or firm to touch.

I like to freeze what I don’t eat and enjoy for the rest of the week.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s