•300g mixed nuts, such as Almonds, Hazelnuts, Walnuts, Pecans or Brazil nuts
•Extra Virgin Olive Oil
•3 Large Eggs
•125g of Rice Flour
•1 Tablespoon of Vegan Friendly stock powder
•1 Onion, finely chopped
•2 Celery sticks, finely chopped
•1 Leek, trimmed and thinly sliced
•2 Carrots, coarsely grated
•2 Garlic Cloves, crushed
•100g Macadamia Butter
•20g Parsley, finely chopped
•1 Lemon, finely grated zest only
•100ml Almond milk or Water
•Salt and pepper

•Put the nuts and stock into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground.
•Preheat the oven to 200°C. Lightly oil then line the base of a 900g loaf tin with baking paper.
•Heat some oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly.
•Add the garlic and cook for a few seconds more.
•Tip into a mixing bowl and stir in the Macadamia Nut butter.
•Add the chopped nuts, parsley, lemon zest, Almond milk
•Sieve in the Rice Flour
•In a separate clean bowl, whisk the Eggs
•Add eggs to Nut mixture and mix well & season
•Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture.
•Cover with baking paper and bake for 30 minutes.
•Remove the baking paper and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
•Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter.
•Cut into thick slices and serve