Anyone know a gluten and egg-free nut loaf recipe for xmas?!
Anyone know a gluten and egg-free nut loaf recipe for xmas?
Answers:
Don't know if this is what you are looking for but I found a vegetarian nut loaf recipe with cranberry sauce.
Luxury Nut & Seed Loaf with Cranberry, Apple and Brandy Sauce
* 225g bulgar wheat
* 330ml boiling water
* 3 x 15ml spoons soya sauce
* 175g pistachio nuts
* 175g pine nuts
* 225g blanched almonds
* 175g cashew nuts
* 110g hazel nuts
* 110g sunflower seeds
* 110g poppy seeds
* 250g onion, finely chopped
* 4 x 15ml spoons fresh and finely chopped parsley
* 2 x 15ml spoons dried thyme
* 8 Tbsp egg substitute [2 Tbsps arrowroot starch = 1 egg; 2 Tbsp potato starch = 1 egg]
* 4 x 15ml spoons olive oil
* A little oil for pouring on roast
1. Place wheat in a mixing bowl and pour on the boiling water and soya sauce.
Cover and let swell for 25 minutes.
Grind nuts and seeds to a medium fine consistency.
Mix together with the wheat. Stir in the parsley, thyme, onions, egg replacer and oil.
Mix well and allow to stand.
2. Oil a large baking sheet and line with greaseproof paper.
Form a loaf shape with the nut mixture, about 10cm wide, press firmly together and prick the top with a fork.
Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood.
Bake in oven 190°C/375°F/Gas Mark 5 for 40 minutes.
3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes.
Place in a large serving dish, then cool, easing off the paper as you do so.
Cover with the hood until ready to garnish.
For the sauce
* 275g cranberries
* 275g cooking apples, cored and thinly chopped
* 150ml apple juice concentrate
* 50ml water
* 60ml brandy
4. Cook all the ingredients except the brandy together for about 20 minutes.
Add the brandy and re-heat for 30 seconds.
Serve as an accompaniment.
Also, I wasn't sure if you'd need to know how to substitute gluten flour for non gluten ingredients....
Gluten-free self-raising flour
2 tablespoons potato flour
enough white rice flour to make it up to 1 cup
1/2 teaspoon bicarbonate soda
1/2 teaspoon cream of tartar
1 teaspoon xanthan gum OR guar gum OR pre-gel starch
(If your health food shop or supermarket can't help you with these ingredients, your coeliac/celiac support group will be able to.) Have you a better version of self-raising flour? Please let me know.)
Gluten-free baking powder
1/4 cup bicarbonate soda (baking soda)
1/2 cup cream of tartar
Mix well and keep in an airtight container.
Flour combinations
The following combinations of flours work well together:
2 cups rice flour, 2/3 cup potato flour, 1/3 cup tapioca flour.
1/2 soya flour and 1/2 maize cornflour (cornstarch).
1/2 soya flour and 1/2 potato flour.
1/2 soya flour and 1/2 rice flour.
1/2 soya flour, 1/4 potato flour, 1/4 rice flour.
Note: When buying soya flour, look for debittered soya flour. It has a milder flavour. I reckon plain soya flour has too strong a flavour.
Source(s):
http://www.vegsoc.org/info/xmas.html...
Vegetable Nut Loaf
1 tsp vegetable oil
? small leek, finely chopped
6 oz (170g) nuts, coarsely chopped
4 oz (115g) cooked brown rice, drained (slightly overcook)
1 carrot, coarsely grated
2 oz (55g) mushrooms, cleaned and chopped
2-3 tablespoons dark tahini
1 tsp marmite
seasoning to taste
drop of vegetable stock or water
seasoning to taste
1. Fry the leek off in the vegetable oil. Add the nuts, brown rice, carrot, mushrooms, tahini and marmite and mix well. The mixture should be thick and moist - if necessary, add a drop of stock or water.
2. Season generously and spoon into a greased shallow tin, smooth the top. Bake at 190°C/375°F/Gas 5) for about 30 minutes. Serve immediately.
We use the regular recipe for almost all our gluten free stuff, and usually replace our wheat with a mix of two parts rice flour with one part potato flour and one part tapioca flour. If you add a tablespoon of xanthan gum for every cup of flour you use, it rises almost like wheat-bread. We usually use egg, and I've never made it with egg substitute, but we have used merangue powder from the cake-decorating section when we were out of eggs.
You can buy those flours at health food stores or sometimes the markets have them...we buy them at the asian market because it's so much less expensive!
No, I only know one for other times of year. It is the best but I'm not telling you what it is.