Herself's Recipes

My favorite recipes and things you should know about the things you eat

Nutloaf

without comments

Nutloaf

I originally found this recipe out of one of the local newspapers but I can not recall which one now. I tried to find it online, couldn’t and was in a panic. Fortunately I had a copy in my recipe box. I’m putting it online so I don’t lose it.

1 cup unsalted peanuts
1 cup unsalted sunflower seeds
1/2 cup almonds
1/2 cup cashews

Place all the nuts in a roasting pan, toss in a bit of oil ~1 Tablespoon. Shake the pan around to coat the nuts and put them in a 350′ for about 10 minutes to roast.

Grate:
1 carrot, 1 onion, 1 apple (peeled )

In a mixing bowl put:
1 can ( 6oz ) tomato paste
3 Tablespoons of peanut butter
1 Tablespoon soy sauce
1 Tablespoon A1 or Worcestershire sauce
1 Tablespoon balsamic vinegar

Grind the nuts medium fine in a food processor
Add the nuts and grated vegetables to the mixing bowl and mix well.
In a 9×5 oiled loaf pan place mixture.
Bake at 350′ ~20 minutes until warmed through.

This may be made a day early and refrigerated.

Carrots are orginally from Afghanistan and came in red, black, yellow, white and purple. The popular orange carrots of today were developed by the Dutch.

Written by Linda MacPhee-Cobb

April 2nd, 2007 at 2:42 pm

Posted in Dinner,Healthy Eating

Tagged with , , ,