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–+ servings
nut roast sliced on a plate.
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4.79 from 37 votes

Christmas Nut Roast

I can guarantee this will be the BEST Christmas Nut Roast you have ever tried! Not only is it absolutely packed full of flavour, it is also incredibly simple to make!
Prep Time20 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 people
Author: James Wythe
Cost: £7.90

Equipment

  • food processor
  • large mixing bowl
  • Large loaf tin
  • Knife
  • Chopping Board

Ingredients

  • 180 g roasted chestnuts vacuum packed such as merchant gourmet
  • 150 g walnuts
  • 100 g cashews
  • 100 g dried apricots sliced in to halves
  • 1 small red onion finely chopped
  • 2 large garlic cloves crushed
  • 1 large carrot grated
  • 1 large parsnip grated
  • 2 large sprigs rosemary finely chopped
  • Small handful fresh thyme finely chopped
  • 130 g plain flour (I use gluten free)
  • 135 ml water
  • Salt and pepper
  • 3 sage leaves optional
  • 2 tbsp chia seeds optional
Metric - US Customary

Instructions

  • Pre heat your oven to 200C / 390F. Add the chestnuts, walnuts, cashews and apricots to a food processor and blend into crumbs (roughly 1 minute)
  • Now, grate the carrot and parsnip and finely chop the garlic, onion and herbs (rosemary and thyme)
  • In a large mixing bowl add the nut mixture, flour and finely chopped red onion, crushed garlic, chia seeds, grated carrot, grated parsnip, finely chopped herbs, large pinch of salt and pepper
  • Toss with your hands without pressing it together
  • Add the water and start pressing it together until fully combined and allow this to sit for 10 minutes
  • Line a bread baking tin with baking paper and grease with olive oil or coconut oil. Place 2 or 3 sage leave in the bottom of the tin before pushing all the mix into the tin. Place in the oven for 45 mins at 200C / 390F (ovens vary on timings so keep an eye on it). Remove from the oven and take out of the tin and allow it to rest for 10 minutes (this is important to help it firm up and slice better). Use a very sharp knife when slicing

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool, cut into slices/portions and freeze in a container for up to 6 months. Defrost and bake in the oven for 15 minutes or until piping out.
Tip 1: Make sure the mixture has enough moisture to it which helps to it to bind when baked
Tip 2: A food processor helps to get the nuts into the right consistency.
Tip 3: You can prepare this in advance and just pop in the oven when you're ready!

Nutrition

Calories: 250kcal | Carbohydrates: 18g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Fiber: 4g | Sugar: 9g