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Cashew Nut Loaf Recipe

This recipe is gluten-free, dairy-free and vegetarian



Total preparation time

45-50 minutes



1. Sauté the chopped onion in coconut oil for four to five minutes on a medium heat.

2. Cook the diced carrots for 10 to 15 minutes on medium heat, drain and mash.

3. Combine the ground nuts, mashed carrots, sautéed onion, cooked peas (as per packaging instructions), crushed garlic, almond milk, breadcrumbs, eggs (or egg replacers), chopped parsley, onion granules, lemon juice, vinegar, gum, salt and pepper.

4. Bake in a non-stick tin (coated with oil spray and a dusting flour) in a pre-heated oven for 30 minutes at gas mark 6/200°C or until golden brown.

5. Divide into four servings, and serve with a salad.

Recipe taken from Easy-to-Follow Wheat, Gluten and Dairy Free Recipes by Eva Detko, PhD. For more information visit

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