Hazelnut Loaf

Hazelnut Loaf
Preparation Time: 15 mins | Cook Time: 40 mins | Servings: 8


  • 150g hazelnuts
  • 150g walnuts
  • 1 vegetable stock cube
  • 2 Tbs olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 leek, trimmed and thinly sliced
  • 2 carrots, grated
  • 2 garlic cloves, minced
  • 4 Tbs hazelnut butter Buy it here
  • 1 sweet potato, boiled and roughly mashed
  • 1/4 cup dried cranberries
  • 1 Tbs chopped parsley
  • Zest of 1 lemon
  • 1 tsp salt
  • Pepper
  • Milk, as needed


  1. In a processor blitz the nuts and the stock cube together until chopped in small pieces but not fully ground.
  2. Line a baking tin with baking paper and heat the oven to 200C.
  3. Heat the oil in a pan and fry the onion, celery, leek and carrots till soft. Add the garlic and cook for another minute.
  4. Take off the heat and put into a mixing bowl and add in the hazelnut butter, chopped nuts, sweet potato, cranberries, parsley, lemon zest with a bit of milk and salt. Stir till it forms a dense sticky loaf.
  5. Spoon into the loaf pan and bake covered with foil for 30mins. Remove the foil and further brown for 5-10mins. Serve with a gravy of choice.
Macros Per Serving:

Calories: 386 | Fat: 34.3g | Carb: 16.3g | Protein: 10.4g

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