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. None of the ingredients contain gluten so this recipe should be suitable for those with coeliac disease. Please check for yourself though as I am not an expert, just an amateur cook who like to write my recipes down and share them.
To make 4 servings:
15ml Olive Oil
1 medium Onion, chopped
1 medium Green Bell Pepper, chopped
1 medium Tomato, chopped
1 medium Carrot, grated
50g Brown Rice
90g Vegetarian Cheddar Cheese, grated
1 Egg, lightly beaten
Around 575 kcal per serving.
Start by boiling the brown rice in plenty of lightly salted water. It needs to cook for about 25 minutes.
Sauté (fry) 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.