Wednesday

Brazil Nut Ring

gluten-free dairy-free


Ingredients:

25g (1oz) dairy-free margarine
1 medium onion, peeled and finely chopped
6 tomatoes, skinned and chopped
225g (8oz) brazil nuts, ground up in grinder
175g (6oz) fresh gluten-free breadcrumbs
2x 15ml spoon (2 tablespoons) gluten-free rolled oats
4x 15ml spoon (4 tablespoons) tomato juice
2x 5ml spoon (2 tsp) dried or fresh basil
2x 5ml spoon (2 tsp) dried or fresh thyme 
1x 5ml spoon (1 tsp) salt
Freshly ground black pepper

What to do:
  1. Preheat your oven to 190'C / 375'F / Gas Mark 5
  2. Lightly oil an 18cm (7 inch) diameter ring mould and lightly coat the inside of the ring with a few of the breadcrumbs.
  3. In a small pan, melt the dairy-free margarine and saute the onions until softened.
  4. Place the onions in a large bowl, add all the other ingredients and mix well.
  5. Spoon the mixture in to the ring mould and press down firmly.
  6. Bake in the preheated oven for about 50-60 minutes.
  7. Allow to cool slightly then turn out the nut ring by inverting on to a serving plate.
  8. Serve with freshly cooked broccoli and homemade tomato sauce.