Paleo Nut Loaf

Cook:50min

PREP AHEAD Chop ingredients: kale, shallots, parsnip, carrot, rosemary, garlic, almonds, pecans, cashews Extra(s): (V/P) make up flax egg before chopping ingredients Make with cauli puree

Updated at: Sun, 20 Oct 2024 23:39:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories705.4 kcal (35%)

Total Fat57.5 g (82%)

Carbs41.1 g (16%)

Sugars17.5 g (19%)

Protein17.9 g (36%)

Sodium116 mg (6%)

Fiber13.5 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

coconut oil

for greasing

2 teaspoonsextra virgin olive oil

1 cupkale

chopped

2shallot

small, finely chopped

3 clovesgarlic

finely chopped or smashed

1 cupalmonds

finely chopped

1 cuppecans finely chopped

½ cupcashews

finely chopped

⅓ cupdried cranberries

14 ouncechopped tomatoes canned

drained

1Egg

medium, flax egg for Vegans

2 tablespoonschia seeds

1 teaspoonrosemary

fresh, finely chopped

1 teaspoonground paprika

½ teaspoondried sage

Instructions

Step 1

Preheat the oven to 350°F. Lightly grease a 10-by-5-inch loaf pan with coconut oil and line with parchment paper.

Step 2

Heat the oil in a large skillet over medium-high heat and sauté the kale, shallots, and garlic until softened, about 5 minutes. Dump the sautéed veggies into a large bowl and add the nuts, cranberries, parsnip, carrot, tomatoes, egg, chia seeds, rosemary, paprika, and sage and mix well with your hands.

Step 3

Pack the mixture into the loaf pan, cover with foil, and bake for 10 minutes. Remove the foil and bake 35 minutes more. Cool the loaf for 5 minutes, then flip the pan upside down, pop the loaf out, and serve!

Step 4

***Pulse all the nuts in a food processor to chop them quickly!

Step 5

Make with cauli puree