- 350g mixed nuts and seeds (cashews, hazels, almonds and sunflower seeds)
- 175g wholemeal breadcrumbs
- 1 medium onion, chopped
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons light soy sauce (naturally fermented)
- 3 tablespoons of sunflower oil
- 2 eggs
- 25g pumpkin seeds
- Preheat the oven to 180°C.
- Grind the nuts and seeds so they look like medium-fine crumbs, not too powdery.
- Mix all the ingredients together (saving the pumpkin seeds and 2 tablespoons of oil for the top). Place ingredients in a sheet of cling film, wrap around and roll to hold the mixture together.
- Oil the roasting tin and roll out the loaf shape. Pour reserved oil over the top and scatter over the pumpkin seeds.
- Cap loosely with foil and bake for 45 minutes.
- Serve with vegetables of your choice in season and a simple brown onion gravy.