Almond Loaf
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This Almond Loaf has got what it takes to be included as one of our recipes. Flavour, that is.
You can store this nut loaf, well covered, in a refrigerator overnight.
To make 4 servings:
| kcal | |
| 1 tbsp Olive oil | 119 |
| 1 medium onion, chopped | 46 |
| 1 medium green bell pepper, chopped | 24 |
| 1 medium tomato, chopped | 22 |
| 1 medium carroy, grated | 25 |
| 250 g (8 oz) almonds | 1445 |
| 50g (2 oz) brown rice | 185 |
| 90g (3 oz) Cheddar cheese, grated | 363 |
| 1 egg, lightly beaten | 65 |
| Total | 2294 |
Start by boiling the brown rice in plenty of lightly salted water. It needs to cook for about 25 minutes.
Sauté the onion, pepper and tomato in the olive oil until the pepper is tender. Leave it to cool.
Use a food-processor or blender to finely chop the almonds.
When the rice is cooked drain it well and then mix all the ingredients in a large bowl. Make sure they are well mixed.
Lightly oil a loaf pan and press in the mixture. Bake in a moderate oven for around 40 minutes or until the top is lightly browned.
We like to serve this with Sweet & Sour Sauce
but it is moist enough to serve without a sauce.
Not Almond Loaf? Try other meal recipes.
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