The Tea House at the Lighthouse in Somerset, UK shared their nut loaf recipe, and this is my version:
200g ground nuts (I used almonds, you could use other nuts too),
Packet of silken tofu,
Half a large grated courgette (you could use carrot or another vegetable grated)
Herbs (I used fresh thyme, turmeric, pepper and chilli – but you could use any combination of herbs you want).
I mixed it all together, and put into a greased (with olive oil) baking tin/loaf tin (or lined with baking paper), and baked for 45 mins on around 175oC.
It’s great to take to work cut into slices too.
One thought on “Jane’s adaptation of the ‘Love in a Cup’ Nut Loaf”
I tried this with ground almond and brazil nuts, big chunks of sun blush tomatoes, fresh basil and whole sunflower seeds. Yummy x Jinya