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FODMAP friendly, gluten free nut loaf sits on a black baking tray against a black backrop

FODMAP friendly nut loaf

Gluten free, FODMAP friendly, onion and garlic free, vegetarian
5 from 4
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Food Intolerance Friendly
Servings 1 loaf

Equipment

  • 21cm X 10cm silicon loaf tin

Ingredients
  

  • Good splash of olive oil
  • 1 fennel bulb finely chopped
  • 2 large bunches sage
  • 1 bunch thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried tarragon
  • 2 tablespoons tamari
  • 150 g oyster mushrooms finely chopped
  • 1 tablespoon miso paste
  • 1 cup (250ml) boiling water
  • 1 1/2 cups cooked brown rice just under 3/4 cups of uncooked brown rice
  • 1 1/2 cups FODMAP friendly nuts (see notes above) I used walnuts
  • 3 extra large eggs
  • 100 g parmesan
  • 50 g cheddar
  • 1 tablespoon psyllium husk

Instructions
 

  • If you haven’t already, prepare the brown rice. I do so by boiling it, because I have spent too many hours scrubbing rice off pots when using the absorption method.
  • Preheat the oven to 180 degrees Celsius.
  • Add the generous amount of olive oil to a large heavy bottomed saucepan, and heat over a medium heat. Once warm, add the finely chopped fennel, and turn to a high heat. Cook the fennel until it has taken on a golden colour, and then add the chopped herbs. Lower the heat, and continue cooking for around 15-20 minutes, until the fennel is very soft.
  • Add the dried herbs and tamari, and continue to cook. If at any time the mixture appears dry (which it will, she thirsty!) add a splash of water, or a splash of oil. Be more frugal with the oil – only use it if you can see it’s necessary.
  • Use the cup of boiling water to dissolve the miso paste, and while it’s dissolving, add the tamari to the pan. Stir to coat the herbs, and then follow with the boiling miso water. Stir to combine.
  • Add the chopped mushrooms to the herb mixture, and allow them to cook until completely soft. Add the rice and nuts and stir to coat and cook off any excess liquid.
  • Transfer the herb mixture to a large mixing bowl. Add the parmesan, cheddar, psyllium husk and nuts, and stir well to combine.
  • Add the eggs, and mix very well to combine. If your mixture seems overly runny, add a couple of tablespoons of almond meal. Place the mixture in a nonstick or silicon loaf tin, and gently flatten the top with your hands. Don’t push down too much, or the sides will be bulged in your final product.
  • Transfer on an oven tray into the oven, and cook for 40-50 minutes, or until golden brown on top and firm throughout. Allow to cool for 10 minutes before transferring to a cooling rack. Allow to cool for an additional 15-20 minutes– it is easiest to slice when cool. Keeps in the fridge for a few days, although it will likely be polished off before that point.
Keyword low fodmap nut loaf, nut loaf
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