Chestnut Loaf and Cranberry Chutney
Ingredients
Chestnut loaf
- 1 Onion
- 400g Koko Unsweetened No Sugar Milk
- 250g Cooked chestnuts
- 30g Flaxseeds
- 1 Lemon zest
- ½ Lemon Juice
- 1 tbsp. Mixed spice
- 1 tbsp. Dried oregano
- 125g Breadcrumbs
- 1 Tsp. Salt
- 100g Flour (gluten free flour works too!)
- 150g Maple syrup
Cranberry chutney
- 100g Cranberries
- 200g Fresh chopped tomatoes
- 1 tsp. tabasco
- 50g Caster sugar
- 40g White wine vinegar
- 2 Cloves
Method
- Pre heat oven to 180C
- Add all the chutney ingredients into a pan and cook on a low heat for 30 minutes until very soft.
- Chop and fry onion in a pan with a little oil on low heat until softened.
- Put Koko Unsweetened in a saucepan with chestnuts and flax seeds and bring to boil.
- Place all remaining chestnut loaf ingredients in a bowl and combine with Koko Unsweetened, chestnuts and flax seeds. Breaking up the chestnuts with your hands.
- Grease a loaf tin and line with baking parchment and place chestnut loaf mixture in the tin, cover with foil and cook for 40 mins.
- Allow to cool and remove from tin, slice and serve with chutney.