I almost never repeat recipes, except for this one! This loaf is amazing and every time I make it, it only seems to get better! This is prefect to serve to company. It is really is a crowd pleaser and I can’t imagine anyone not liking it! Sweet, nutty and savory, from the chestnuts, walnuts and herbs. Yum!
Makes 2 small loafs or 1 large
For the Loaf
- 2 c whole, roasted, peeled chestnuts
- 1/4 c chestnut flour
- 2 c unleavened sprouted wheat/spelt bread cubes
- 1 c walnuts, toasted
- 1 c celery diced
- 1 c onion diced
- 1 c parsnips diced
- 2 T tamari/soy sauce
- 3 T ground chia or flax mixed with the broth
- 1/3 c vegetable broth
- 2 T fresh sage chopped
- 2 T fresh thyme
- 2 T fresh parsley chopped
- 1/4 c nutritional yeast (optional)
- 1 t garlic granules (or fresh garlic)
For the Glaze
- 2 T mustard (1 dijon, 1 whole grain)
- 2 T apricot jelly or maple syrup
For the Loaf
- The night before, cube your bread and leaf it out to dry (this step is not completely necessary, but if using sprouted, unleavened bread like I used, it is incredibly sticky).
- The next day put your bread cubes in a food processor and process until crumbled.
- Poor it into a bowl.
- Repeat this process for both the chestnuts and walnuts.
- Leave some of the walnuts a bit more chunky for texture.
- Put all of the processed ingredients into a bowl.
- Process the onions, celery, garlic, herbs and parsnips in the food processor until finely chopped. Put it in a pan and cook on low for about 5-10 mins, adding water to prevent sticking.
- Once done, add the veggies to the bowl along with the flax mixture and the remaining ingredients.
- Mix everything together. It should be a moist dough that holds together well, if not, add some more broth. You don’t want it to be too wet though as it won’t dry out that much in the oven, so restrain the urge to add more liquid (trust me, I know this from experience!)
- Press into a parchment lined loaf tin and top with the glaze. Bake for 45 minutes at 350. Let cool for 10 minutes before removing from tin and slicing.
- Serve with my Finger-Lickin-Good Gravy!
Recipe by healthyvic