Toasted Hazlenut Roast with Sweet Miso - Serves 4 - 6

Ingredients
2 ½ cups hazelnuts
2 med onion finely diced
2 cloves garlic, minced
2 eggs
1 TBSP white miso
1 TBSP tamari (wheat free soy sauce)
1 cup spelt or rice breadcrumbs
1 sml zucchini grated
2 cups grated pumpkin (use sweet potato for lower GI/fat loss)
¼ to ½ cup chopped fresh herbs- basil, parsley, oregano, coriander

Sweet Miso Sauce
2 TBSP white miso
1½ cups water
1 sachet vege dashi
¾ tsp sesame oil
1 TBSP kuzu or arrowroot
1TBSP mirin
1 TBSP maple syrup

Method
Preheat oven to 180 ° C. Chop veges and herbs as required.
Dry roast hazelnuts on oventray til brown. Saute onion and garlic in olive oil til soft.
In lge bowl, combine all ingredients + mix well. Pack into well-oiled loaf tin + bake for 45-55 mins. Combine miso sauce ingredients in a pot and bring to the boil. Reduce heat + simmer for 3 mins, stirring constantly til sauce thickens. Serve.

Suitable for Antioxidant (Anti-Aging), Asthma, Cancer Support*, Children, Coeliac (gluten/wheat free), Diabetes, Dairy Free, Sport, Pregnancy + Breastfeeding

This recipe was sourced from p160 of VERY WELLNESS Click Here to Buy.
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