Nut Loaf with Pumpkin and Chestnut
December 1, 2018
1Preheat the oven to 170 degrees. Sauté the onion and the butternut squash in olive oil for 25 minutes. Add the ground spices and cook for a further 2 minutes.
2Place the eggs, apricots, chopped nuts, fresh herbs, chickpea flour and onion mixture in a large bowl and add the blitzed chestnuts and chickpeas. Season generously with salt and black pepper. Mix thoroughly to combine all the ingredients.
3Line a 2lb loaf tin with baking parchment and oil lightly. Transfer the mixture to the tin pressing down with a spoon. Transfer to the oven and bake for 45 minutes. Leave to cool for 15 minutes before serving.