NUTS are an excellent source of protein, fibre, healthy fats, vitamin E and many minerals such as calcium, magnesium, zinc and iron. Research shows (raw) nut consumption to be directly correlated with a longer life expectancy. Nuts and seeds are beneficial foods to include in your daily diet.
This is one of my long standing fave recipes (thank you Mum!) - if you’ve ever had some dry uninspiring nut roast before - this is not that. This is so moist and a winner with vegetarians and carnivores alike. Many people have said it's similar to stuffing - YUM
Serve up with your roast potatoes and either a yummy mushroom gravy or cranberry sauce. It also makes great leftovers as it delicious eaten hot or cold.
1 brown onion
1 or 2 celery sticks (or a zucchini)
2 cups raw nuts or seeds (you can use whatever you have or like, raw cashews work really well, for this one I used raw almonds, pumpkin seeds and walnuts)
Optional: fresh or dried herbs - whichever you prefer (rosemary, oregano or basil are good)
A generous pinch of good quality salt
In a food processor, blend all the ingredients until chopped and chunky, but not so much that it turns into a smooth paste. If you have a large processor you can do all at once but if smaller then try 1/3 or 1/2 at a time to ensure consistency of blending.
Place mixture in to a baking-paper-lined-tray (any shape is fine).
Cover with foil. Bake at 180°C for 20-25 minutes. Remove foil and bake for another 15-20 minutes. When it just starts to form a darker crust on the top - it’s ready !