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Ingredients

1 tbsp olive oil

1 x onion, finely chopped

4 x garlic cloves, minced

1 x 400g brown lentils

150g mushrooms, finely chopped

2 tbsp sundried tomato paste

1 tbsp smoked paprika

2 tsp rosemary

1 tsp sage

1 tsp thyme

150g mixed nuts, roughly chopped

125g spelt flour (or plain)

80g Mornflake Gluten-Free Porridge Oats

40g dried cranberries

1 x flax egg (2 tbsp ground flaxseed with 6 tbsp water)

100g chestnut puree

Pinch of salt

Method

Pre-heat the oven to 180c and lightly grease a 12 hole cupcake tray.

Heat 1 tbsp olive oil in a large pan, and once hot add in the onion. Cook for 5 minutes, or until softened. Then add in the garlic, sun dried tomato paste, paprika, rosemary, thyme and sage and cook for a couple of minutes.

Add in the mushrooms and the lentils, and cook until the mushrooms are soft. Remove from the heat and set to one side.

In a large bowl, stir together spelt flour, oats and dried cranberries. Tip in the mushroom and lentil mixture, along with the chestnut puree and flax egg. Stir together until well combined.

Fill each of the cupcake holes with nut roast mixture, then put in the oven to bake for 20 minutes.

Remove from the oven and allow to cool for 10 minutes, before removing from the tray.

If not serving right away, once cooled completely store in an airtight container in the fridge for up to 1 week.




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