Ever since I recently read about a nutloaf, I thought it was brilliant! I could taste the savory flavours that I already was imagining combined with the rich texture of walnuts, cashews, and almonds! Yum.
So I began my search for a nutloaf recipe that I thought was manageable. I found one on the good ol’ internet, after my trusty How it All Vegan cookbooks had no such recipe. It was the ABC Nutloaf from The Vegan Chef. So I got all the ingredients and got ready to make it. It wasn’t difficult, but it was a bit time consuming. It took me a while to chop the nuts, which would have been so much easier with a coffee grinder or something (but I was at someone else’s house and they use their coffee grinder for… gasp… coffee!). So I chopped by hand and then by a Slap-Chop-esque tool.
By the time it was baking, it was half an hour later. So it was an hour, start-to-finish, which is a long time for this vegan triathlete. I like my meals to be made within 45 minutes (that’s how long it takes to make brown rice, max). 30 minutes is more my style, but I won’t sacrifice nutrition for time for the most part.
When I took it out of the oven, I knew that it was going to be a crumble more than a “loaf.” Maybe it was because I used flax eggs instead of the Ener-G egg replacer. Generally, I refuse to buy such products because they are processed and I’d rather use whole foods. Anyway, maybe I needed more flax in my flax eggs because when I “cut” the “loaf,” it just fell into where I was cutting. So I scooped some out onto a plate and ate it with a spoon! It was actually delicious, but it wasn’t a loaf. I will try to make it again with more “wet” ingredients when I’m at home with my grinder, which will reduce prep time a lot. I didn’t take a photo of my crumble because I didn’t actually think I would write about it. But here I am, writing about it. I’ll take a photo the next time I make it!