Ingredients 

 

Stuffing; 

85g Ground Hazelnuts 

1 Leek - Finery Chopped 

2 tbsp Olive Oil

170g Carrots - Grated

1 tbsp Sesame Seeds

½ tsp Sage 

¼ tsp Thyme

½ tsp Oregano 

Salt & Pepper - To Taste 

1 tbsp Golden Syrup/ Agave Nectar 

 

Outer; 

225g Ground Cashews 

112g Breadcrumbs 

115g Cheese - Grated 

1 tsp Parsley 

½ tsp Basil 

Salt & Pepper - To Taste 

1 tbsp Chia Seeds 

2 tbsp Warm Water 

140ml Milk

 

Whole Cashews to top

 

Method 

 

Stuffing; 

 

Saute the leek with the olive oil in a large saucepan for 5 minutes. 

 

Add the grated carrots, stirring occasionally, for a further 15 minutes or until the carrots are soft. 

 

Add the hazelnuts, sesame seeds, sage, thyme, oregano, salt, pepper and syrup. 

 

Mix till fully combined. 

 

Remove from heat and let cool while you make the outer layer. 

 

Outer Layer; 

 

In a small bowl mix the water and chia seeds.  Leave for 5 minutes to make a flax egg. 

 

In a large bowl mix the cashews, breadcrumbs, cheese, parsley, basil, salt and pepper. 

 

Add the flax egg and milk. 

 

Mix until all ingredients are full mixed together to create a thick and slightly sticky mix. 

 

Rolling; 

 

Cut a long oblong piece of parchment 40x20cm 

 

Spread the outer layer mix across the oblong, about 30x15cm

 

Spread the cooled stuffing mix over the top, leaving a 1.5-2cm gap around the long edges. 

 

Roll the long side up, as tight as possible. 

 

Gently press the long edge down and seal the edge by smoothing with a fingertip, as much as possible. 

 

Seal the edges by squeezing and smoothing any cracks. 

 

Decorate the top by gently pressing down your whole cashews. 

 

Roll the parchment around the loaf and place in the fridge for 1 hour. 

 

Preheat the oven 180C 

 

Leaving the loaf rolled in parchment, bake for 45 minutes or until golden brown. 

 

Let cool slightly before cutting into slices. 

 

Serve 

 

Enjoy!