Crispy on the outside and warm and moist on the inside. This loaf surprises nearly all who eat it with its deep texture and hearty nutty flavor. One of my friends has made this recipe into balls. Every time I see her she reminds me how much she loves it. If making the loaf, you can turn leftovers into a sandwich.
Savory Almond-Walnut Loaf
Crispy on the outside and warm and moist on the inside. This loaf surprises nearly all who eat it with its deep texture and hearty nutty flavor.
- 1 T Ener-G Egg Replacer*
- 2-4 T boiling filtered-water
- ¼ c + 1 T + 2 t Earth Balance Buttery Spread *
- 2 medium yellow onions, finely chopped
- 2 t dried thyme
- 2 t dried oregano
- 1 t dried sage
- 1 ¼ c almonds, ground medium fine
- 1 ¼ c walnuts, ground medium fine
- ¼ c golden or brown flax seeds*, finely ground
- 2/3 c quinoa flakes*
- 3/4 c filtered, hot water
- 1 T fresh squeezed lemon juice
- 2 t sea salt
- 2 t freshly ground black pepper
- Optional – 2 t dried mushroom powder It is said that mushrooms add that “final punch” or umami to a recipe. If you use this, add it to the soaked quinoa and ground flax seed mixture.
- Coating for pan:
- 1 T refined coconut oil
- 2 T brown rice flour
- 2 T golden or brown flax seeds*, finely ground
- Preheat oven to 400, have ready a 9X5” glass loaf pan
- Place Ener-G Egg Replacer in medium size mixing bowl.
- Add 2-4 T boiling water and whisk to consistency of beat eggs.
- Add quinoa flakes, ¼ cup ground flax seeds to Ener-G Egg Replacer and 3/4 cup boiling water and mix well.
- Set aside for further use. If it gets really think and goopy, add more water just to make it more workable.
- Over medium heat, melt Earth Balance Buttery Spread in a large saucepan.
- Add onion and sauté until tender and lightly browned, about 3-5 minutes.
- Add thyme, oregano and sage, stir for 2-3 minutes to allow spices to infuse.
- Remove from heat and transfer into a large bowl.
- Add following ingredients, mixing well after each addition: Ener-G Egg Replacer/quinoa flakes/flax seed mixture, lemon juice, salt, pepper, ground nuts.
- Mix until well blended – I like to use my bare hands.
- In a small bowl, mix 2 T ground flax seed and 2 T rice flour.
- Grease 9” X 5” glass loaf-pan with Earth Balance Buttery Spread.
- Coat pan with ground flax seed/rice flour.
- Press nut loaf mixture firmly into pan.
- Bake at 400 degrees for 35-40 minutes, remove loaf from oven and reduce heat to 350 degrees.
- Spread 2 t Earth Balance Buttery Spread on top of loaf, return to oven and bake another 10-15 or until golden brown on top.
- Remove from oven, cool for 5-10 minutes to allow loaf to firm up.
- Slice and enjoy.
One of my friends has made this recipe into Balls. Every time I see her she reminds me how much she loves it. If making the loaf, you can turn leftovers into a sandwich. This recipe is great with a Vegan Onion Gravy. [br][br]Left-Over Serving Suggestions: Slice and make sandwiches Slice and shallow fry Cover and heat up in 300 oven for 15-20 minutes and eat as you did on day one * Ener-G Egg Replacer is a powdered egg substitute that can be used in baking both savory and sweet recipes. Ingredients: potato starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose [br][br]* Earth Balance Buttery Spread is a Non GMO (genetically modified organism), non-hydrogenated vegan margarine that is great in taste and healthier than other margarines. [br][br]* Flax Seeds, golden and brown. Delicious and crunchy with a pleasant taste, flax seeds are packed full of nutrients: omega-3 fatty acids, antioxidants, minerals and essential vitamins. They can be used as an egg replacer: 1 T ground flaxseeds to 1-3 T hot water (depending on how finely ground) for one egg. [br][br]* Quinoa was of great importance in the diet of pre-Columbian Andean civilizations. Its protein content is very high (14% by mass) and considered to be a complete protein. It is also high in magnesium, iron and calcium. It is a tiny seed with a light, fluffy texture when cooked and has a mild, slightly nutty flavor. There are at least three varieties: red, white and black.