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Hazelnut Zucchini Loaf - Kathryn Alexander

This recipe from Kathryn Alexander's book "Dietary Healing" is a great weekend baking dish. Full of nuts, seeds and flavour it makes an excellent side or served with rice and green beans, a terrific meal.


ingredients

150g hazelnuts, coarsely chopped
50g sunflower seeds
50g ground almonds
500g zucchini
1 onion, chopped
4 cloves of garlic, crushed
6 tablespoons lemon juice
3/4 cup parsley, finely chopped
200g canned tomato (salt free), chopped or milled
75g rolled oats
Freshly ground black pepper

method

Water fry the onion until translucent. Halve the zucchini and scoop out the seeds, then dice. Add to the onion mix and cook for a further 5 minutes until soft. Meanwhile, dry roast the hazelnuts and sunflower seeds in a frying pan, agitating so that they do not burn. In a large bowl, mix the nuts, ground almonds, vegetable mixture, lemon juice and rind, parsley, oats and tomato. Grind some black pepper into the mixture. Turn into a loaf tin lined with greaseproof paper that has been lightly greased with oil, placing the tin in a shallow tray of hot water. Cover and bake at 180'C for an hour. Remove the cover 30 minutes before the end of cooking time. Serve with brown rice, green beans and the basic tomato sauce found in Kathryn Alexander's book.