NUTS, OATS, BUCKWHEAT FLOUR ARE THE MAIN INGREDIENTS FOR THIS NUTTY DELIGHT…..
So the conventional recipe for the winter classic ‘Nut Roast’ is full of bread crumbs, and lets face it most of us sensitive folk will do anything to avoid this venomous grain. Lets remember why…
Modern wheat has been described as the “perfect, chronic poison”. It is not the gluten but the wheat that is highly toxic as wheat is drenched with the toxic chemical/pesticide Roundup several days before harvesting the grain. Roundup allows for a bigger and better harvest, it is a weed killer, not meant for digesting. Eating weed killer may cause a wide range of health problems from cancer to allergies.
Tip: Try organic spelt bread and products or make your own – you’ll notice the difference!
My Nut Roast Recipe which uses buckwheat flour instead of wheat (buckwheat is gluten free and very nutritious) and oats instead of bread crumbs. This is the recipe (+ adaptation):
3oz Ground nuts (almonds/ hazelnuts/cashews
3oz Oats or oatmeal
2oz Margarine, vegetable oil or coconut oil
1 tsp marmite (optional)
1 large grated carrot (optional but recommended)
1/2 pint vegetable stock
Mixed herbs: marjoram + thyme
1 Garlic clove crushed
2 oz Buckwheat Flour
Cook oil/marg in pan until liquid. Stir in flour until thick. Gradually stir in stock until mixture has a sauce like consistency. Add herbs, garlic (and marmite). Keep stirring on low heat for 5 minutes.
Remove from heat and add oats and nuts.
Shape into loaf or put into a tin (lined with grease-proof paper). Cook for about 30-40 minutes at 180.
Instead of using grated carrot – Sautee 1 finely sliced leek in coconut oil until transparent for approx 15 mins on low heat. Add half nut roast mixture to tin – make a layer using all the leeks before covering with remaking nut mixture.
So, save a turkey this Christmas and do your body a favour -quit wheat for good and have a Nut Roast!