Best Baked Cashew Loaf Recipes

GLUTEN-FREE CASHEW OATMEAL CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and layer the bottom with a round of parchment paper.
• Whisk the ground cashews, sugar, oats baking powder and salt in a large bowl. Add the beaten eggs, olive oil, vanilla bean seeds and orange extract, if using, and beat well to combine.
• Pour the batter into the prepared pan and bake until golden and fully cooked, 25 to 30 minutes. (Note that the top will look a little bubbly--that's OK!)
• Let cool in the pan 10 minutes, then use a knife to loosen from the sides and remove. Transfer to a rack to cool completely. Serve dusted with confectioner's sugar, if desired.

NUT ROAST

Steps:

• Combine the lentils with 4 cups water and 1/2 teaspoon salt in a medium saucepan. Heat over medium-high heat until the water reaches a vigorous simmer. Reduce heat to medium-low to maintain the simmer, cover and cook until the lentils are completely tender, about 20-30 minutes. Drain the lentils completely using a strainer, and set aside until later.
• Heat the oven to 375°F (190°C). Line a 9 x 5-inch bread pan with parchment paper.
• Meanwhile, heat the olive oil over medium-high heat in a large sauté pan. Add the onion, carrot and bell pepper and sauté for 7 minutes, stirring occasionally, until softened. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are softened and most of the liquid in the pan has evaporated. Add the spinach, sage, rosemary, smoked paprika, and thyme. Sauté for 2 minutes, stirring frequently. Remove pan from heat.
• In a large mixing bowl, add the cooked lentils, cooked veggie mixture, nuts, dried apricots, and orange juice and zest. Toss until the mixture is evenly combined.
• Before we add the eggs, go ahead and give the mixture a taste and season it with salt and pepper as needed. (The level of saltiness will vary considerably based on the type of nuts you used, but you will likely need to add a generous amount of salt and pepper, so don't be shy!)
• If you own a food processor, transfer about 1/3 of the mixture to a food processor and pulse a few times until the mixture is fairly puréed. (Or alternately, use a potato masher to mash about 1/3 of the mixture on one side of the mixing bowl until it is puréed.) Stir the puréed mixture back into the overall mixture along with the whisked eggs until everything is evenly combined.
• Transfer the entire nut loaf mixture into the prepared bread pan, packing it down fairly firmly (which will help the loaf to slice more easily later).
• Bake uncovered for about 45 minutes, or until the top is lightly browned and the loaf is cooked through. (I also like to remove the roast about 5 minutes before it has finished baking to brush the top of the roast with a bit of melted butter or oil to help it crisp up on top during those final few minutes in the oven, but this step is totally optional. Alternately, if the top of the roast starts to get too browned during cooking, just gently lay a sheet of aluminum foil on top of the bread pan.)
• Transfer the pan to a wire cutting rack and let the nut roast rest for about 15-20 minutes.
• Carefully lift the edges of the parchment paper up to remove the nut roast from the pan and transfer it to a cutting board. Use a bread knife to slice the roast into your desired size of pieces. Then serve warm with gravy or cranberry sauce and enjoy!

CASHEW LENTIL LOAF FOR THE CROCK POT

Steps:

• Spray an 8 by 5 inch loaf pan and set aside.
• In a large dry pan toast the cumin seeds until they start to brown and release their aroma. Right away put it in a spice grinder or a mortar and a pestle. Grind to a powder and set it aside.
• Put the pan back on the stove and add the vegetable oil. Add the onion and celery and cook until the celery is soft, about 5 minutes. Add the carrots, garlic, red pepper, chili pepper, salt and cracked pepper. Cook, stirring, for 2 minutes. Remove it from the heat and set aside.
• In a large mixing bowl combine the lentils, cheese, and cashews. Add the cooked vegetables and stir well. Add the eggs and mix well.
• Put the mixture into the prepared pan. Cover the pan tightly with foil and secure with a rubber band or string.
• Put the prepared pan into the crock pot and put in enough boiling water to the crock pot until the water reaches about 1 inch up the sides.
• Cover and cook on high for 4 to 5 hours until the loaf has set.
• You can prepare this loaf the night before and then put the loaf into the crock pot with water in the morning.

CASHEW BAKLAVA

Steps:

• Preheat oven to 350°. For filling, in a food processor, combine the cashews, walnuts, sugar, cardamom, cinnamon and allspice. Cover and pulse until nuts are finely chopped. Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer four sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter., Using a sharp knife, cut into 24 triangles. Bake until golden brown, 20-25 minutes., Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Discard lemon slices and cloves. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand overnight.

BAKED CASHEW LOAF

Steps:

• Combine first seven ingredients.
• Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
• Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
• Serve hot or cold with tomato sauce and salad.
• Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.