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, dry roasted, with peanuts, without salt added

  ½ cup or 69g

• 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 the oven to 375°F.
2. Heat coconut oil in a pan and sauté the chopped onion until translucent.
3. Add the yellow pepper, celery, and mushrooms, and sauté for an additional 2 minutes.
4. Stir in the minced garlic and grated carrot, frying for another minute.
5. Remove from heat and mix in the sunflower seed flour.
6. Add the vegetable broth, mixed nuts, breadcrumbs, thyme, oregano, salt, and pepper, stirring to combine.
7. Grease a loaf tin with olive oil or spray, then press the mixture into the tin.
8. Bake for approximately 35 minutes. Slice into ½-inch thick slices and serve.