Hazelnut loaf Recipe: Low Fat, Low Sugar

serves 4

4 oz / 100 g coarsely chopped hazelnuts

2 - 3 tablespoon olive oil

2 onions, chopped

2 garlic cloves, crushed

1/2 teaspoon crushed coriander seeds or ground coriander

4 oz / 100 g carrots, grated

1 glass red wine

2 tablespoons tomato puree

1 tablespoon chopped fresh parsley

salt and pepper to taste

• Fry the onion gently in the oil (this can be done in the microwave, using full power for 1 minute).
• Add the garlic and coriander. Stir in the wine, carrots and tomato puree and simmer for 5 minutes (2 minutes in the microwave).
• Mix in the nuts, parsley and seasoning, turn into an oven-proof glass loaf dish.
• Bake at Gas Mark 4, 180 C, 350 F, for 40 - 45 minutes.
• Serve hot or cold.

• Cook at full power in the microwave for 10 - 12 minutes (do not allow to overcook - it should be still slightly moist when removed).
• Use grated apple in place of the carrot.
• Add grated cheese to the mixture.
• Use cashew nuts instead of hazelnuts and creamed horseradish sauce instead of tomato puree.