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.
This 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
1 large onion
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)
(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.