Sorry it took me so long to type this up Dad 🙂 I have finally found the recipe I wrote down! haha
It doesn’t have to be just for festive occasions you can enjoy this all year round!
You can also use it as a base recipe and change up the veg and spices to make it a different flavour.
Ingredients
- 4 large Aubergines
- 3 large Red Onions
- 1 bulb garlic
- 1 punnet Chestnut Mushrooms
- 3 Tbs Refined Coconut Oil
- 1 bunch Sage
- 3 Tbs Fresh Thyme
- 2 tsp Caraway Seeds
- 1 pkt Dried Cranberries
- 100 g Ground Almonds
- 1 pkt Chopped Chestnuts Plus extra for decoration
- 100g g Gluten Free Flour Mix I use the Doves Farm brand
- 50 g Mixed Seeds Plus extra for decoration
- 1 Tbs Fine Sea Salt
- 2 tsp Freshly Cracked Black Pepepr
Servings: Loaf
Instructions
- In a food processor chop the onions till very fine. Put aside.
- Next chop the Aubergine in the same way. Put aside.
- Next the mushrooms.
- Then the garlic.
- Now in a large frying pan or pot heat the oil and start slowly cooking the onions on a medium heat till they are translucent. You do not want to colour them at this stage just cook them through.
- Now turn up the heat and add the aubergine. Stir every few minutes to make sure it doesn't stick.
- Once the aubergine has cooked down (after about 5 mins) add the mushrooms and cook for 5 more minutes.
- Now add the garlic, thyme, caraway and cranberries and cook until most of the liquid has evaporated.
- Turn the heat off and stir in the remaining ingredients.
- Grease a loaf tin and line the side with large sage leaves and sprinkle the extra seeds and nuts in the bottom for an extra decorative touch otherwise just press the mix straight into a greased tin.
- Bake at 180 degrees Celcius for 40 minutes, turning in the oven once at the 20 minute mark
Recipe Notes
Serve with all the delicious roast trimmings. Roast potatoes, Carrots, Brussel sprouts, Gravy, bread sauce which ever are your favourites xox Enjoy xox
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