Chestnut and Cranberry Loaf with Cranberry Glaze

1 tbsp ground flaxseed

3 tbsps water

loaf

1 cup (200g, 7oz) cooked lentils (green or brown)

1 cup (125g, 4oz) mixed nuts (such as walnuts, pecans, almonds), finely chopped

1 cup (145g, 5oz) chestnuts, roasted and finely chopped

1 cup (75g, 3oz) mushrooms, finely chopped

1 onion, finely chopped

2 cloves garlic, minced

1 tbsp tomato paste

1 tbsp soy sauce (or tamari for gluten-free)

½ cup (60g, 2oz) breadcrumbs (use gluten-free if needed)

¼ cup (15g, ½ oz) nutritional yeast

1 tsp dried thyme

1 tsp dried sage

Salt and pepper to taste

cranberry glaze

2 tbsps cranberry jam or cranberry sauce

1 tbsp maple syrup

1 tbsp soy sauce (or tamari for gluten-free)

Method

In a small bowl stir together the flaxseed with water to create a binding gel that acts like egg. Allow to rest for 10 minutes before using. Stir it occasionally to avoid clumping. 

Add the loaf ingredients and the flaxseed gel into a large bowl and stir together well until evenly combined.

Preheat air fryer to 190°C (375°F).

Lightly grease a bread or loaf tin with cooking spray and pour the loaf mixture into the tin. Press it down firmly using a spatula and air fry for 20 minutes.

Meanwhile, add the glaze ingredients to a small bowl and mix well. 

Brush the glaze over the top of the nut loaf and continue air frying until the glaze is slightly caramelised and the lentil nut loaf is fully cooked and golden brown, a further 5-10 minutes.

SERVES 8
Prep + Cook time: 1 hour

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