Nutloaf

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Celery

  Raw

  ½ cup chopped or 51g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Garlic

  Raw

  1 cloves, minced or 3g

• Carrots

  Raw

  ½ cup grated or 55g

• Sunflower seed flour

  Seeds, partially defatted

  2 tbsp or 8g

• Vegetable Broth

  From bouillons. Low sodium

  5 oz or 142g

• Mixed nuts

  Nuts, oil roasted, without peanuts, without salt added

  ½ cup or 72g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

Directions

1. Preheat oven to 375°F.
2. Heat oil in a pan and sauté the onion until translucent.
3. Add pepper, celery, and mushrooms, and sauté for 2 more minutes.
4. Add the garlic and grated carrot and fry for one more minute.
5. Remove from heat; add flour and stir.
6. Add vegetable stock, nuts, breadcrumbs, thyme, oregano, and a little salt and pepper.
7. Grease the inside of a loaf tin with olive oil or olive oil spray. Put the mixture into the tin, pressing it down with a spoon.
8. Bake for around 35 minutes. Slice into ½-inch thick slices and serve. Enjoy!