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Positively Coeliac - Adventurously Gluten Free

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Home » Savoury Gluten Free Recipes » Main Meals » Stuffed Cashew Nut Roast

Christmas Main Meals Savoury Gluten Free Recipes

Stuffed Cashew Nut Roast

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A celebratory, show-stopping vegetarian Cashew Nut Roast, with cashew and hazel nuts. Full of flavour and colour. Delicious as a hot ‘roulade’ and also served cold with chutney.

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DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

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Stuffed Cashew Nut Roast – the Best Nut Roast Ever!

Think nut roast is just for veggies? Think again! This Stuffed Cashew Nut Roast is simply the best and my favourite nut roast ever… I would eat it over a meat roast any day. Sure, the humble vegetarian nut roast has a poor reputation, but this recipe is full of personality and flavour and has swayed the minds of the most ardent meat-eaters.

I say this from experience. It has been fed to guests of all ages and from all backgrounds and dietary inclinations. I have delivered it to party tables and served it as Sunday lunch. The recipe has been requested over and over again and has been adopted by many friends to be recreated in their own kitchens.

Indeed, it is one of the most popular and most visited recipes on the Gluten Free Alchemist blog, and deservedly so.

Whilst I have no idea where the recipe for this savoury nut roulade actually originated, I have been eating it for about 30 years. Sadly, I cannot claim it as entirely my own, although I know that I have altered it slightly as the years have progressed. But if anyone out there recognises it, please let me know and I will happily give both credit and gratitude to its creation. I believe it was originally found at a meditation retreat that my mother attended back in the 80’s.

cashew-nut-roast

The rise of the Vegetarian Nut Roast

Although it is difficult to trace the firm origins of the vegetarian nut roast, it has been around for over a hundred years, at least. Back in 1908, two recipes for ‘nut cutlets’ appeared in a book called Vegetarian Cookery by Florence George. Just four years later, the Golden Rule Cookbook (Maud Sharpe) included a seasonal (Michaelmas Day) recipe for meat-free Michaelmas Loaf, roasted in the oven and served with gravy.

The nut roast has since grown in popularity with vegetarians and is now traditional veggie fare at celebratory meals (Christmas and Thanksgiving being most popular). And let’s face it, whilst a nut roast may not always be the most appealing dish to look at, nuts (with their incredibly nutritious qualities and high energy boost) make an admirable alternative to meat.

Of course, there is no such thing as a single vegetarian nut roast recipe. Made with any combination of nuts, seeds, grains, vegetables, lentils, legumes and seasonings, each and every recipe is unique. There is a nut roast to suit every taste…

best-nut-roast

Stuffed Cashew Nut Roast – a queen amongst nut roast recipes

Although time consuming to make, this cashew roulade makes the best nut roast and is definitely worth the effort. It does not require a huge amount of skill (rolling is probably the trickiest bit), but sets itself apart as a true show-stopper. Other nut roasts rarely come close. Why?

A feast for the eyes

Well for a start, whilst vegetarian nut roasts are as varied as their creators, most of them look pretty much the same. Seriously! Google ‘nut roast images’ and you will find a gallery of largely brown blocks. Whilst I don’t dispute that most of them taste good, they are often unappealing and unexciting to look at.

Food (especially celebratory food) should look as good as it tastes. The best enjoyment comes when we can feast with our eyes as well as enjoy the aromas and flavours from the plate. Why settle for a brick of brown, when you can set your eyes and senses on the colourful, inviting swirls of the Stuffed Cashew Nut Roast?

stuffed-cashew-nut-roast

Incredible contrasts of flavour and texture

This Stuffed Cashew Nut Roast also bursts with contrasts of flavour and texture. The fact that it has two distinct layers, each with a unique and complementary mix of ingredients, ensures a symphony of flavours on the tongue. Whilst I am sure many standard ‘block’ nut roasts also offer flavour and texture complexity, the lamination of this savoury roulade allows for unambiguous distinction.

A nut roast full of the most amazing ingredients, its base is a combination of cashews in the outer layer and hazelnuts in the stuffing. It is beautifully savoury and fragrant with the addition of a wonderful selection of Mediterranean herbs. It is richly cheesy with a goodly handful of sharp mature cheddar. The characteristic depth and nuttiness of the sesame is unmistakable and adds an almost oriental waft across the palate.  And as a final treat, it has a hint of a sweet edge from the addition of a touch of honey and the sautéed, slightly caramelised veg.

The combination of flavours and textures is quite unique… The crisp baked outer coat encases a soft, nutty, cheesy under-layer, all twisted round a vibrant contrasting ribbon of honey-infused leak and carrot stuffing.

stuffed-savoury-nut-roulade

Can I make this Cashew Nut Roast in advance?

Most definitely yes! This is one of those dishes I make every year at Christmas… without fail. And I always make it days (and often weeks) ahead of time… Providing it is well wrapped, it can be frozen uncooked. Alternatively, you can leave it uncooked in the fridge for several days before roasting.

To counter the time that it takes to prepare, I generally make two cashew nut roasts at once. I figure if I’m going all out to make the best nut roast, it would be good to pop a spare in the freezer for another day. And because it is also fantastic cold, it is also perfect for taking on picnics and in packed lunches.

I confess, I have also enjoyed it way too many times for breakfast, grabbed straight from the fridge, held in hand and munched down without so much as a plate in sight. This is a vegetarian nut roast which is just perfect to scoff at Boxing day breakfast!

And it goes a long way. It will feed 10 to 12 people. If you are replacing for a hot ‘roast’, it is perfectly complemented with a tomato-based sauce and can be dressed up with baked fresh pineapple for a fruity twist. I personally love it ‘straight’ and cold as the centre-piece in a party buffet, served with a spicy chutney or tasty coleslaw.

vegetarian-nut-roast

Getting the Breadcrumbs Right (if you are gluten free)

Historically, I made this roast with usual wheat-based breadcrumbs. Since becoming a gluten-avoiding family however, I have made it with a number of different gluten free breads. In my experience, not all are equal. To get the best nut roast, I would advise using either a more moist homemade crumb. A good choice would be this gluten free Wholemeal Brown Bread recipe, my Fluffy Oat Bread, or this alternative Brown Bread recipe. If you use shop-bought gluten free bread (which tends to be drier and can make the roulade crumbly), add a little extra egg yolk to bind.

Whether making gluten free or not, this cashew nut roast recipe is a keeper. For those of you who venture to make it, I hope it brings many years and meals of enjoyment. As always I would love to know if you make it. If you do, snap a pic and tag me on social media. xx

NEED MORE CHRISTMAS INSPIRATION?

Why not browse our dedicated photographic Christmas Recipe Index? And for over 400 recipes in pictures, head over and explore our Gluten Free Recipe Book Index.

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Print Recipe
4 from 10 votes

Stuffed Cashew Nut Roast

A celebratory, show-stopping vegetarian nut roulade, with cashew and hazel nuts. Full of flavour and colour. Delicious as a hot 'roast' and also served cold with chutney.
Prep Time1 hr 15 mins
Cook Time45 mins
Chill time1 hr
Total Time3 hrs
Course: Dinner Party, Main Course, Party
Cuisine: British, Vegetarian
Keyword: nut roast, roulade
Servings: 10
Calories per serving: 328kcal
Author: Origin unknown – adapted by Gluten Free Alchemist – Kate Dowse

Key equipment

  • grinder/blender
  • grater
  • measuring jug
  • Kitchen scales
  • Oven
  • sharp knife
  • measuring spoons
  • vegetable peeler
  • large saucepan
  • large bowl
  • wooden/silicone spoon
  • baking parchment/paper
  • fridge
  • large baking sheet

Ingredients

Outer Roulade Layer

  • 225 g raw cashew nuts finely ground
  • 112 g fresh breadcrumbs gluten free if required
  • 115 g mature cheddar cheese
  • 1 tsp dried parsley
  • ½ tsp dried basil
  • salt & pepper to taste
  • 1 large egg yolk
  • 140 ml milk

Roulade Stuffing Layer

  • 85 g hazelnuts de-skinned & coarsely ground
  • 1 leek finely chopped
  • 2 tbsp sunflower or olive oil
  • 170 g carrots peeled & grated
  • 1 tbsp sesame seeds
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • salt & pepper to taste
  • 1 tbsp runny honey

To Decorate

  • handful whole raw cashew nuts
Metric – US Customary

Instructions

Stuffing (make first)

  • Sauté the chopped leek with the oil in a large saucepan for about 5 minutes.
  • Add the grated carrots and continue to cook for a further 15 minutes until the carrots are soft – stirring frequently.
  • Add and stir in the ground hazelnuts, sesame seeds, sage, thyme and oregano, salt and pepper and honey.
  • Remove from the heat and leave to cool.

Outer Roulade Layer

  • In a large bowl, mix the ground cashew nuts with the breadcrumbs, grated cheese, parsley, basil and salt and pepper.
  • Stir in the egg yolk and the milk until all the ingredients have blended and you have a thick, sticky mixture.

Rolling and Cooking

  • Cut a large oblong of non-stick baking parchment. Carefully spread and press the cashew nut mixture into an oblong shape on the parchment, about 1.5 to 2 cm thick.
  • When cool, spread the stuffing mixture evenly over the top, leaving a gap of about 2 cm at each long side to allow for both starting the rolling process and sealing the final edge.
  • Using the baking paper to help you. carefully roll the roulade from one long side, keeping the roll as tight as possible.
  • Gently press the final edge together to seal and smooth with your finger tips. Seal the ends by gently squeezing together. Smooth any cracks that appear.
  • Decorate the top of the roulade by carefully pressing whole cashew nuts into the surface.
  • Wrap the roulade in baking paper and chill for at least an hour before baking.
  • Pre-heat the oven to 180 C/350 F/Gas 4 and base-line a large baking sheet with baking paper.
  • Place the roulade on the baking sheet and roast for about 45 minutes until golden brown. Check occasionally and if it appears to be browning too quickly, place a piece of foil over the top to protect it.
  • Serve with chutney or a gravy/sauce of your choice. It goes equally well with a tomato-based sauce or traditional vegetable-stock based gravy.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
The recipe is suitable for making with either wheat or gluten free breadcrumbs. If making gluten free, I would advise using either a more moist homemade crumb (such as my gluten free Wholemeal Brown Bread, my Fluffy Oat Bread, or this alternative Brown Bread recipe). If you use shop-bought gluten free bread (which tends to be drier and can make the roulade crumbly), you may need to add a little extra egg yolk to bind.

Nutrition

Calories: 328kcal | Carbohydrates: 23g | Protein: 11g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 95mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3151IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 3mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Stuffed Cashew Nut Roast Shared With :

  • Cook Blog Share with Easy Peasy Foodie
  • Creative Muster with Fluster Buster and Adoring Creations
  • Full Plate Thursday #460 with Miz Helen’s Country Cottage
  • Meatless Monday with Confessions of a Mother Runner and A Whisk & Two Wands
  • What’s For Dinner? #128 with The Lazy Gastronome
  • Fiesta Friday #305 with Angie and Spades Spatulas & Spoons

This post was originally published on 7.1.2015 and updated on 26.11.2019

Previously shared (2015) with Tea Time Treats with The Hedge Combers; Extra Veg with Helen at Utterly Scrummy; Cooking with Herbs with Lavender & Lovage;

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This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Harry Hendriks says

    22/12/2020 at 10:31 pm

    5 stars
    Maybe a bit late now as I got excited and made it already (with a few alterations) am I able to reheat once cooked? Also once cooked and stored in the fridge how long will it keep? Stupid question as its probably fine (no nasties) just wanted some reassurance that I wont make the family sick at christmas. x

    p.s. Apologies if I’ve asked the same twice my computer went funny and it didn’t look as if my comment was posted x

    Reply
    • GlutenFreeAlchemist says

      23/12/2020 at 8:35 am

      Oops! It’s best made and stored (fridge or freezer) uncooked and roasted (defrosted) on the day. But for re-heating cooked… make sure you wrap in foil to avoid any additional drying out.
      It is however, also fabulous cold. Really yummy with a little pickle if you have any left for the buffet!
      Not sure when you made it, but it should be good for a few days…. we’ve eaten it cold from a good freezer about a week later xx

      Reply
  2. Harry Hendriks says

    22/12/2020 at 10:27 pm

    Maybe a bit late now as I got excited and cooked it already (with a few alterations) am I able to reheat for christmas 3 days away? Stupid question as its probably fine (no nasties) just wanted some reassurance that I wont make the family sick at christmas. x

    Reply
  3. Lisa says

    21/12/2020 at 5:40 pm

    Question about the bread crumbs. Googling fresh bread crumbs always comes up with recipes where they are toasted. I am gathering you mean toasted bread crumbs in this recipe as well then, and not fresh bread that is simply crumbled?

    Reply
    • GlutenFreeAlchemist says

      21/12/2020 at 9:26 pm

      Hi Lisa
      I don’t toast bread for this recipe. You may need to dry the bread very slightly in a low oven to make them easier to blend into crumb (if the bread is fresh), but the bread isn’t ‘browned’ in any way… Stale bread is best.
      I hope that helps x

      Reply
      • Lisa says

        24/12/2020 at 11:28 am

        Thank you so much!

        Reply
  4. Hattie Freeman says

    20/12/2020 at 11:24 pm

    5 stars
    My family are all non-veggie and had never had a nut roast before but we all really enjoyed it. Texture was lovely.
    Thank you!

    Reply
    • GlutenFreeAlchemist says

      22/12/2020 at 10:49 am

      I’m so pleased! Thank you so much for trying it Hattie. Merry Christmas xx

      Reply
  5. @BienCuitGF says

    09/01/2020 at 4:00 pm

    Delicious! I may have added some gilding to the lily in the form of a stripe of leftover cranberry sauce running done the centre!! Highly recommended.

    Reply
    • GlutenFreeAlchemist says

      09/01/2020 at 5:16 pm

      Thank you so much for letting me know that you enjoyed the recipe. So pleased! I love it when other people find (and love) my recipes. I will definitely try a touch of cranberry sauce next time I make it xxx

      Reply
      • Katherine says

        26/11/2020 at 8:38 pm

        Looks delish. Can I ask roughly how big the cashew oblong should be before rolling?

        Reply
  6. Helen says

    24/12/2019 at 3:02 pm

    5 stars
    The lovely Kate, in the form of this best nut roast ever, will be joining us for Christmas again this year … why I only think to make this at Christmas, I do not know. It is the best nut roast I’ve ever eaten in 35 years as a vegetarian. It is only the last 4.5 gluten free years that made me find the recipe, so something to be grateful for in gluten intolerance I suppose! Thank you for the recipe Kate, and the new format for it looks great. Helen xx

    Reply
    • GlutenFreeAlchemist says

      28/12/2019 at 8:40 pm

      Thank YOU Helen for the lovely feedback! It is such a fab recipe it needed to be a priority for updating with a new layout. It’s funny how we save it for Christmas! Although I always try to freeze one for Easter too xx
      Hope you had a lovely Christmas and all the best for 2020 xx

      Reply
  7. Liz says

    11/12/2019 at 2:59 am

    This looks like a welcome addition to any holiday dinner. Thank you for bringing it to FF.

    Reply
    • GlutenFreeAlchemist says

      13/12/2019 at 12:14 pm

      Thanks Liz and thanks for having me join the linky xx

      Reply
  8. Miz Helen says

    03/12/2019 at 11:50 pm

    5 stars
    This is a beautiful Nut Roast and would be delicious! Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

    Reply
    • GlutenFreeAlchemist says

      09/12/2019 at 11:12 am

      Thanks Helen. It’s the best I’ve ever tasted! xx

      Reply
  9. Rosemary says

    01/12/2019 at 10:45 am

    5 stars
    As someone who has to cook multiple Christmas dinners to cater to a whole range of food preferences (meat-eaters, non-meat eaters and gluten-free) this recipe looks fantastic! Really love the idea of adding stuffing to the roast – must add so much flavour.

    Reply
    • GlutenFreeAlchemist says

      03/12/2019 at 2:09 pm

      Thanks Rosemary. The combination of flavours and textures is what makes this roast so special. And the fact that you can make it well ahead of time means that it’s also a stress-free veggie option xx

      Reply
  10. Robin says

    01/12/2019 at 1:50 am

    I have never tried a nut roast, but I want to now! Thanks for sharing your recipe with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinned!
    Robin 🦃

    Reply
    • GlutenFreeAlchemist says

      03/12/2019 at 2:11 pm

      Never tried a nut roast? This is absolutely the one to start with then! It has the edge on others I have tried xx

      Reply
  11. johanna @ green gourmet giraffe says

    30/11/2019 at 12:24 pm

    I’ve made this a couple of times and it is an excellent nut roast (as a connoisseur of nut roasts) – I love that you can made nut roasts look this good – your photos are fantastic and hearing that you make one for christmas dinner just makes me want to be at your house – I never have the energy for nut roasts so fancy at our Christmas 🙂

    Reply
    • GlutenFreeAlchemist says

      03/12/2019 at 2:15 pm

      Thank you Johanna. I love the fact that you can make this one so far ahead. It makes Christmas so much less stressful xx

      Reply
  12. Helen at the Lazy Gastronome says

    29/11/2019 at 6:17 pm

    This sounds really good! Pinned to try later – Thanks for sharing at the What’s for Dinner party! Can’t wait to what other recipes you’ll bring next week!

    Reply
    • GlutenFreeAlchemist says

      03/12/2019 at 2:16 pm

      Thanks Helen. You’re so welcome x

      Reply
  13. Karen says

    13/11/2018 at 6:51 am

    Hi thankyou for sharing. I m going to attempt this for our hot tropical Christmas but can i make and freeze and at what stage. Compiled and uncooked? Or cook fully then freeze?
    Thankyou

    Reply
    • Kate Glutenfreealchemist says

      13/11/2018 at 9:54 pm

      Hi Karen
      This is an amazing roulade whether hot or cold. I hope you enjoy as much as we do.
      I have made and frozen many times, but always freeze BEFORE baking. Make the roulade and then chill unbaked on a tray lined with baking paper in the fridge to firm up a little before wrapping in fresh baking paper… and then put the wrapped roulade in a freezer bag to keep fresh and freeze! I've often made two or three at a time and then baked and eaten them a few months later. They've been fine. LOVE it cold with a little chutney or coleslaw…. one of my favourite Christmas treats!
      Enjoy x

      Reply
    • Karen says

      14/11/2018 at 12:53 am

      Thanks so much., I’ll let you know how it turns out. Fingers crossed it looks as beautiful as yours

      Reply
    • Kate Glutenfreealchemist says

      15/11/2018 at 9:55 pm

      You're welcome. Fingers crossed x

      Reply
  14. Pam M says

    07/05/2018 at 11:25 am

    This sounds amazing, but I'd have to replace the cheddar cheese with something as I have an intolerance to hard cheeses when melted. Do you think I could use mozzarella or soft goat's cheese instead?

    Reply
    • Kate Glutenfreealchemist says

      09/05/2018 at 2:07 pm

      Thank you. I think Mozzarella would work well…. although I think I would use the harder grated stuff that you can get for pizza…. Can you eat that? But if you think the flavour will work well, I reckon you could try most cheeses…. x

      Reply
  15. suet2 says

    17/02/2018 at 12:17 am

    so excited about making this

    Reply
  16. suet2 says

    17/02/2018 at 12:16 am

    i'm going to make this on Sunday for my sister in law who is a vegetarian, i'm so excited about it.

    Reply
    • Kate Glutenfreealchemist says

      18/02/2018 at 4:50 pm

      Hi Suet2. Sorry for the late reply… I have been away. I hope making this dish went well. It is an absolute favourite of mine. I really hope you (and your sister in law) enjoy it as much as we do. Let me know how it went x

      Reply
  17. Anonymous says

    25/12/2017 at 9:47 pm

    Yaay Kate, I made this ahead yesterday for our Christmas dinner (for those of us who are veggies!). It was amazing, easy to make, looked exactly like yours, cooked perfectly today and was hugely popular with everyone (the meat eaters got in and ate half of it – pesky people!). Thank you so much for another fantastic recipe. Happy Christmas! Helen xxx

    Reply
    • Kate Glutenfreealchemist says

      30/12/2017 at 5:47 pm

      Woohoo! Fantastic! So glad you enjoyed it….. It is one of my very favourite recipes. I love it, so it's good to hear other people are enjoying it too. Happy New Year xx

      Reply
  18. jmarr says

    03/09/2017 at 7:18 pm

    This looks totally awesome! I'm a vegetarian and my daughter is a gluten free vegan. Is there a possible adaptation that you know of so that my daughter could enjoy this dish as well?

    Reply
    • Kate Glutenfreealchemist says

      09/09/2017 at 10:04 pm

      Thank you. It should be quite easy to sub the cheese for a vegan cheese, use dairy free milk and perhaps use a 'flax egg' or egg substitute for binding? The main issue would be the 'sticking together' of the ingredients, but you could always layer, rather than roulade if it doesn't feel quite sticky enough.
      Good luck xx

      Reply
  19. Choclette Blogger says

    10/12/2016 at 2:42 pm

    I'm a big fan of nut roasts, but I've never had such a posh one as this. Love it. My mother does a stuffed lentil roast which I enjoy, but this definitely has the edge.

    Reply
    • Kate Glutenfreealchemist says

      12/12/2016 at 8:17 pm

      Once you try this one, you'll be hooked! Its a bit of a faff (always aim to make 2 and freeze one for later!) but worth every mouthful xx

      Reply
  20. Anonymous says

    07/12/2016 at 8:03 pm

    My girl April said this sounds fabulous and suggested that we serve it at our next Holiday potluck at work. Can't wait to surprise the group next time

    Reply
    • Kate Glutenfreealchemist says

      09/12/2016 at 11:23 pm

      Thank you. It tastes amazing! I hope you enjoy it as much as we do….. a Christmas favourite every year x

      Reply
  21. Janice Pattie says

    14/02/2015 at 8:49 pm

    This looks so delicious. I love the stuffing swirled inside, it looks very festive indeed!

    Reply
    • Kate Glutenfreealchemist says

      15/02/2015 at 10:45 pm

      Thank you Janice. The contrast of the stuffing is as delicious as it is attractive!

      Reply
  22. Helen @ Fuss Free Flavours says

    26/01/2015 at 8:41 pm

    This both looks and sounds delicious. Lovely presentation, I adore cashew nuts. Thank you for sending to #ExtraVeg

    Reply
    • Kate Glutenfreealchemist says

      26/01/2015 at 9:52 pm

      You're welcome Helen. It's one of my favourite dishes…. it needed to be shared!

      Reply
  23. The Caked Crusader says

    14/01/2015 at 7:14 pm

    Yum; I think cashews are my favourite nut in savoury dishes

    Reply
    • Kate Glutenfreealchemist says

      15/01/2015 at 6:44 pm

      Thanks. I agree CC! They make a lush nut loaf!

      Reply
  24. AMummyToo says

    09/01/2015 at 4:08 pm

    I really can't express how much this appeals to me – it just looks wonderful. Pinned to try asap #recipeoftheweek

    Reply
    • Kate Glutenfreealchemist says

      09/01/2015 at 10:40 pm

      Thanks Emily. Let me know how it goes!

      Reply
  25. Alida says

    09/01/2015 at 1:50 pm

    Oh fabulous! This really is good for pack lunches. No meat so healthier. Great idea Kate and it looks so well made like all of your baking. x

    Reply
    • Kate Glutenfreealchemist says

      09/01/2015 at 10:39 pm

      It makes the best packed lunch Alida. Nothing else required and totally delicious!

      Reply
  26. Johanna GGG says

    08/01/2015 at 11:39 am

    Oh I want to eat it right now! I have had a love affair with nut roasts since going vegetarian. I have a standard christmas nut roast which is really simple because there is so much other food about but I have already pinned and bookmarked it. Stuffed nut roasts often are quite fussy for me and I have a horror of roulades. But this looks so good and you have sold it so well that I just need a special occasion.

    Reply
    • Kate Glutenfreealchemist says

      08/01/2015 at 6:43 pm

      Ha ha! It does seem a bit of a fuss the first time you make it, but then, once you have tried it, all the effort seems worth it and you find the time to make it again….. and again….. Let me know how you get on (and don't worry about the roulade bit….. it rolls quite easily with the help of the paper!)

      Reply
    • Johanna GGG says

      24/06/2015 at 11:47 am

      Hi Kate – made this today – it tasted great but did not go golden brown like yours – which might be due to my oven. I used a swiss roll tin and wonder if it was bigger than your tin as my swirl disappeared in lots of rolling. Can you let me know what size tin you used?

      Reply
    • Kate Glutenfreealchemist says

      29/06/2015 at 9:34 pm

      Oh wow! Good stuff!!
      Interestingly, I don't use a tin to roll it, but sort of estimate length depending on what tin I want to bake it on. I roll the base (nut-cheese) layer with a piece of baking paper if it is too sticky and make it as oblong as possible by pushing back the sides (about 15 inches by 11 inches I guess). Then I spread the veg layer over the top with the back of a spoon/palette knife so that it stays as a distinct layer. Both layers should still be quite thick and defined. Then roll with the help of the baking paper. You should get clear swirls that way.
      If it needs browning a little more, don't be afraid to leave it in the oven a little longer. I have a fan oven and it does tend to get a little hotter than some.
      Let me know if you have another go. It is well worth 'perfecting'!

      Reply
    • Johanna GGG says

      12/07/2015 at 1:16 pm

      Thanks for your advice Kate – it was really helpful – I have made it again and posted about it – I think I am still not getting the amazing orange swirl like yours but made it for friends who just loved it – http://gggiraffe.blogspot.com.au/2015/07/stuffed-nut-roast-for-christmas-in-july.html

      Reply
    • Kate Glutenfreealchemist says

      19/07/2015 at 8:16 am

      Thanks so much Johanna! It's great to see someone else enjoying food we like and post!
      Your post was fab….. I LOVE the idea of Christmas in July!!!!

      Reply
  27. Vicki Montague says

    08/01/2015 at 10:40 am

    Wow that looks seriously impressive! I love nut roast, having been a vegetarian for many many years earlier in my life, and this one looks super impressive! I am going to pin it to my recipes to try board on Pinterest and will be making it for my still vege mum!

    Reply
    • Kate Glutenfreealchemist says

      08/01/2015 at 6:40 pm

      Thanks Vicki. Definitely try it…. it is worth all the effort!

      Reply
  28. belleau kitchen says

    07/01/2015 at 4:28 pm

    oh my word, this looks like such a wonderful nut roast! The pastry alone is like it's own food group!… it's adorable. Just back from LA and there was SO much gluten free choice you would have fainted!… Happy new Year!

    Reply
    • Kate Glutenfreealchemist says

      07/01/2015 at 6:59 pm

      Thanks Dom and Happy New Year! I trust you had the best time ever in the US?! I have heard that GF is BIG over there…. I haven't been since we went GF, but have every intention of getting over in the next couple of years. It will be good not to have to fill the UK suitcase with bread, crackers and biscuits!

      Reply
  29. Jane Sarchet says

    07/01/2015 at 3:07 pm

    I am so intrigued! I was veggie for 8 years many moons ago, but I have always avoided nut roasts as I thought they sounded pretty gross if I'm honest. To this day have never so much as tasted one!
    However, I am inspired by your enthusiasm and am pinning your recipe.
    Janie x
    PS thanks so much for sharing with Tea Time Treats!

    Reply
    • Kate Glutenfreealchemist says

      07/01/2015 at 6:56 pm

      I know Janie. So many nut roasts are just mush. But this one? I urge you to try it. Really! You won't be disappointed (and I have very high standards).

      Reply

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About Me

Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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Perfect Panna Cotta. Sweet with Vanilla. With the Perfect Panna Cotta. Sweet with Vanilla. With the desired ‘wobble’ and drizzled with beautiful, tangy Berry Coulis. 🍓
Being a Coeliac household, it’s a favourite dessert. It’s also one of the rare desserts that isn’t a gluten free brownie when you eat out... I miss eating out!
How’s everyone else doing? What are you most missing with lockdown?
It’s so long since restaurants were allowed to open here. We didn’t really come out of lockdown after the summer... I really feel for the local businesses ☹️
But in the absence of dinner out... We just have to make our own Panna Cotta. 
Creamy, meaty, super smooth... 
Who’s with me?
The recipe is on the blog... follow the link from my profile (lnk.bio).
#pannacotta #vanillapannacotta #berrycoulis #dessert #milkjelly #dessertporn #dessertshots #glutenfreedessert #glutenfree #glutenfreeuk #coeliacsafe #britainsbesthomecooks_ #tastemademedoit #glutenfreealchemist #cookblogshare #singluten #senzaglutine #glutenfritt #glutenfrei #feedfeedglutenfree #thefeedfeed #foodblogger #foodblogfeed #foodstagram #ukfoodies #beautifulfood #droolclub #huffposttaste 
@foodblogfeed @thefeedfeed @thefeedfeed.glutenfree @huffposttaste @britainsbesthomecooks_
A brief lesson in Courtesy and Integrity... These A brief lesson in Courtesy and Integrity... These are my gluten free Bourbon Biscuits. Optional Dairy Free and Vegan.
I worked hard to get the recipe right. It took many goes and many tweaks to achieve the texture and flavour that is so Bourbon-iconic.
That’s a lot of ingredients. A lot of ‘getting it wrong’… until I was ‘getting it right’. 
It takes a lot of effort and determination to create recipes that work and work well… And that are at least as good as their glutenous counterparts.
Imagine my utter FRUSTRATION when I found that someone had taken my recipe and (having changed one simple ingredient… removing the ‘pinch of salt’ from the biscuit dough), claimed it as their own… The only credit given to me was that they had been ‘inspired’ by my recipe. 
Even worse… they posted the FULL RECIPE on Instagram, Facebook and heaven only knows where else. 
They made a video for Instagram which has had over 7,000 views. They posted it on Facebook (without any mention of Gluten Free Alchemist initially)…That was another reach of thousands. 
I have received NOTHING from their extreme ‘generosity’ in sharing my recipe. Not even a direct link to my website, from which I am trying to make a living following redundancy.
I’m not going to name and shame (although frankly as a commercial organisation they should have known better)… But INTEGRITY is important.
If you take a recipe from someone else… Give them FULL CREDIT. If you tweak a recipe with small alterations… Still give them FULL CREDIT. Be sure to direct people to the original website post where the recipe can be found in full. 
As a recipe developer, you are at the whim of the integrity and honesty of others not to steal your work. People who take without asking and without any gratitude destroy trust and faith.
Thank you for reading xx
For those of you who wanted the recipe… You’ll find a printable recipe card at Gluten Free Alchemist xx
PINCH OF SALT IS OPTIONAL
We’ve had bunnies... we’ve had Santa’s and C We’ve had bunnies... we’ve had Santa’s and Christmas characters..... now we have (drum roll.....) KIT KAT Mini Eggs. And guess what? They are GLUTEN FREE 😁😁😁😁
How exciting is that?????
I know it’s a bit early for Easter, but let’s face it... nothing is normal this year!!
Who’s rushing out to find some? 
Swipe for pack and ingredients ➡️➡️➡️➡️
#kitkatminieggs #kitkatglutenfree #glutenfreeminieggs #glutenfreetreats #glutenfreeeaster #glutenfreealchemist #minieggs #glutenfreefinds #glutenfreeuk #glutenfreechocolate #glutenfreeeastereggs #foodblogger #freefromgang #tinyeggs #coeliacfriendly
I promised the recipe for my gluten free VIENNESE I promised the recipe for my gluten free VIENNESE FINGERS ages ago. But it slipped my mind and I forgot to post them. I’m SO sorry. 🙈🙈
Oh well... better later than never I guess. And hopefully this one was worth waiting for. 
Although they can be a little tricky to make, Viennese Fingers are super-light and totally melt-in-the-mouth delicious. 😍
Add a chocolate-dipped end and they are even more heavenly 💜
Who wants to try them? 
I’ve linked the recipe on my profile... click lnk.bio to grab it...
➡️➡️➡️
#glutenfreealchemist #viennesebiscuits #viennesefingers #glutenfree #glutenfreebiscuits #glutenfreerecipes #glutenfreeuk #feedfeedglutenfree #feedfeed #foodblogger #glutenfreerecipedeveloper #foodie #biscuitporn #thebakefeed #huffposttaste #britainsbesthomecooks_ #foodblogfeed #glutenfrei #singluten #senzaglutine #glutenfri #cookblogshare #coeliacsafe #glutenfreetreats #optionaldairyfree #optionalvegan #forkyeah #bakinglove #bakingfromscratch 
@foodblogfeed @thefeedfeed @thefeedfeed.glutenfree @huffposttaste @britainsbesthomecooks_ @thebakefeed
Have you ever had Angel Food Cake (not to be confu Have you ever had Angel Food Cake (not to be confused with Angel Cake)... ?
Pure white sponge... slightly sticky and perfectly mallowy... Entirely fatless and made with whipped egg whites. This meringue-based cake takes me straight back to childhood. 😁
I took a recipe from my mother’s 70s Good Housekeeping Cook Book and removed the gluten so I can still enjoy.... xx
If you want the recipe, you’ll find it on the blog ➡️
#glutenfreealchemist #angelfoodcake #glutenfreeangelfoodcake #glutenfree #glutenfreeuk #foodie #singluten #senzaglutine #glutenfrei #glutenfri #coeliacsafe #feedfeed #feedfeedglutenfree #thebakefeed #britainsbesthomecooks_ #cookblogshare #bakefromscratch #whitecake #eggwhites #fatlesscake #foodblogger #glutenfreecake #coeliaceats #glutenfreedairyfree #cakesofinstagram #foodblogfeed 
@foodblogfeed @thefeedfeed @thefeedfeed.glutenfree @britainsbesthomecooks_ @thebakefeed
No bells. No whistles. Just perfect #glutenfree pa No bells. No whistles. Just perfect #glutenfree pancake development.
Looking good? The next batch will be ‘dressed’... but there a something quite pleasing about a naked pancake stack... right? 
I’m nearly there... One more batch and I’ll be happy 😄 
#glutenfreealchemist #glutenfreepancakes #pancakestack #simplepancakes #easypancakes #singluten #senzaglutine #glutenfritt #glutenfrei #coeliacfriendly #recipedevelopment #promixx #glutenfreerecipecreator #cookblogshare #feedfeedglutenfree #forkyeah #glutenfreeuk #pancakesofinstagram #foodblogger #brunch #glutenfreeeats #pancakesofinstagram #healthypancakes #proteinpancakes #foodblogfeed #britainsbesthomecooks_ 
@thefeedfeed.glutenfree @foodblogfeed @promixx @britainsbesthomecooks_
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