This rich nutty roast with cranberries is meat free and doubles as a savoury side. It can be made ahead and warmed in the microwave or oven on the day. We used a cast iron terrine 24cm long x 7cm wide x 6cm deep.
Preheat the oven to 180°C/350°F/gas mark 4. Grease a terrine or loaf tin well with the coconut oil.
Cover the porcini mushrooms with water and soak for about 30 minutes.
Pulse the onion, leek and garlic in a food processor and lightly fry in a non-stick fry pan for about 3 minutes.
Pulse or chop the fresh mushrooms until diced and add to the pan.
Retain some sage leaves for garnish then pulse or chop the remaining fresh herbs, add to the pan with the tamari and cook until softened. Remove from the heat.
Pulse or chop all the nuts, seeds and cranberries, then add to the mix with the cheese and dried herbs.
Drain the porcini mushrooms, discard the water then chop or pulse briefly and add to the mix with the flaxseed, almond meal, water, salt and pepper, mixing well.
In a small saucepan heat the cranberries, orange juice and zest, and the sugar substitute until the juices flow. Place half the cranberry sauce into the prepared terrine and top with the nut mix, press down evenly. Bake in the oven for about 40 minutes. Turn onto a platter and garnish the top with the remaining cranberry sauce and scatter with the sage leaves.
Recipe from the new cook book: carbs by numbers low carb recipe options ─ Christmas by Sandra Dunbar and Meg Pell
Available from all good bookstores (softback); Kobo, Amazon and iTunes (eBook) and at www.carbsbynumbers.com
By the way before you leave do you know that Ang Sarap and “carbs by numbers” is giving away 2 books which contains the recipe book “carbs by numbers – low carb recipe options – Christmas”. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.
What are you waiting for, join now to win this amazing low carb recipe book!