Does this count as low-carb?

Piste

I made a nutloaf last night, it was really nice and filling. It was mostly lentils for bulk and egg to bind it, but here's a list of the ingredients:

lentils
carrot
pepper
chili pepper
celery
onion
garlic
sunflower seeds
pumpkin seeds
pine nuts
peanuts
a bit of butter (to fry the vegetables)
70g brown breadcrumbs
seasoning
egg


I thought seing as most of it is lentils, egg and low gi nuts that it would bge pretty low-carb and there aren't much breadcrumbs, but am I missing out on something? Does it compensate by being really high in fat?

I think the main thing is I haven't a clue about lentils, pulses just arent my bitch...

corkcomp

Piste wrote: »

I made a nutloaf last night, it was really nice and filling. It was mostly lentils for bulk and egg to bind it, but here's a list of the ingredients:

lentils
carrot
pepper
chili pepper
celery
onion
garlic
sunflower seeds
pumpkin seeds
pine nuts
peanuts
a bit of butter (to fry the vegetables)
70g brown breadcrumbs
seasoning
egg


I thought seing as most of it is lentils, egg and low gi nuts that it would bge pretty low-carb and there aren't much breadcrumbs, but am I missing out on something? Does it compensate by being really high in fat?

I think the main thing is I haven't a clue about lentils, pulses just arent my bitch...

most of the fat looks like good fat so prob okay on that front, it may not be very low carb but the carbs in there are all good carbs (as long as the 70g brown breadcrumbs didnt come from fake brown bread, you know the while bread thats really just coloured brown!) - overall looks healthy

g'em

With 70g of breadcrumbs in it, it probably wouldn't count as low carb...

...BUT it is jam packed with delicious goodness so eat it without guilt. Lots of healthy fats in the seeds, protein in the egg, lentils & nuts, and lots of antioxidants in the vegetables.

Actually, would you share the recipe?

Piste

Did I mention you could march an army off the loaf so I'd say the 75g of breadcrumbs would get over 10 slices, does that make a difference to the carb conent per slice?

g'em

Piste wrote: »

Did I mention you could march an army off the loaf so I'd say the 75g of breadcrumbs would get over 10 slices, does that make a difference to the carb conent per slice?

yes, in that case it's <8g carbs from bread per slice, but you've also got carbs in the lentils and beans. But honestly, there's no reason to get worked up over it, the point is that the carbs aren't refined, processed sugars so there's no need to stress over them

Piste

ok cool thanks

corkcomp

g'em wrote: »

yes, in that case it's <8g carbs from bread per slice, but you've also got carbs in the lentils and beans. But honestly, there's no reason to get worked up over it, the point is that the carbs aren't refined, processed sugars so there's no need to stress over them

+1

all the ingredients look great ... any chance of that recipe?

Piste

It's from the avoca book...not sure if it would be breach of copyright? If it's ok with the mods I'll post it up. It's easy peasy, but takes a while (if you're slow at chopping vegetables likeme- I had to pause every minute to get a tissue for my eyes cos of the onion!)

g'em

If you credit it to the cookbook and don't use any copyrighted images I *think* it should be ok - if you want to hold off I'll ask tomorrow in the sekrit forum, my connection is too slow to go back and forth atm

Piste

I could always post what I cooked, cos I changed to recipe around due to not having enough ngredients, so it could be "Piste's Nutloaf, loosely based on the Avoca Nutloaf"

corkcomp

Piste wrote: »

I could always post what I cooked, cos I changed to recipe around due to not having enough ngredients, so it could be "Piste's Nutloaf, loosely based on the Avoca Nutloaf"

piste's nutloaf sounds great!

Piste

hehe ok then!

Ingredients
350g red lentils (or you can use 300g red and 50g puy lentils)
1 large onion, chopped
3 carrots, diced
1 red pepper, deseeded and chopped
3 stalk celery, chopped
1/2 chilli pepper (I used three small ones) deseeded and chopped
70g breadcrumbs (brown bread is the nicest and the one with less guilt attatched!)
50g butter (ooh er matron!)
150g Cheddar Cheese
6 cloves garlic, crushed
6 eggs
Nuts & Seeds (about 100g, I used roasted peanuts, walnuts, sunflower seeds, pumpkin seeds and pine nuts, hazelnuts would be really nice too) toasted or roasted.
2 teaspoons garam masala/cumin
Carraway Seeds (I never actually used these and they weren't in the original recipe but I thought about it today and I think they'd be quite nice)

Method
Cover the red lentils in cold water and leave for about 8 minutes until they split, puy lentils should take about 10 minutes to split. Drain and place in a large (I do mean large, I underestimated this) mixing bowl.

Melt the butter in a large (again, I do mean large, I underestimated this too) saucepan on a low heat and add the chopped garlic and onion, the garlic and onion should besizzling noticably but not too much and not changing colour too quickly. A low-medium heat is all you need. Add all the chopped vegetables and the 2 teaspoons of whatever spices you're using. Gently fry these for about five minutes until the vegetables are all coated in the butter and begin to soften. (don't let them lose their colour though)

Add the cheese, vegetables, breadcrumbs and nuts to the lentils and mix, add the 6 eggs, mixing between each egg. Once everything's mixed together season well with salt and pepper and mix again.

The mixture will be very moist, but that's ok, the egg will firm up in the oven.

Transfer mixture to a loaf tin (2lbs) tbh you'll probably have more mix than fills a 2lb loaf tin, I used a silicon one and it ended up being very wide, so you may end up making two loafs if you just have normal tins. Sprinkle sunflower/pumpkin seeds and pine nuts on the top. Gives a nice crunch.

Bake in a preheated oven at 170 degrees for about 50 minutes. To check if it's done do the old-fashioned skewer test- poke a skewer into the centre and if it comes ot cean the loafis cooked, but if it comes out with goo on it it needs a few more minutes.

And that's my recipe for Piste Nutloaf!

corkcomp

Piste wrote: »

hehe ok then!

Ingredients
350g red lentils (or you can use 300g red and 50g puy lentils)
1 large onion, chopped
3 carrots, diced
1 red pepper, deseeded and chopped
3 stalk celery, chopped
1/2 chilli pepper (I used three small ones) deseeded and chopped
70g breadcrumbs (brown bread is the nicest and the one with less guilt attatched!)
50g butter (ooh er matron!)
150g Cheddar Cheese
6 bulbs garlic, crushed
6 eggs
Nuts & Seeds (about 100g, I used roasted peanuts, walnuts, sunflower seeds, pumpkin seeds and pine nuts, hazelnuts would be really nice too) toasted or roasted.
2 teaspoons garam masala/cumin
Carraway Seeds (I never actually used these and they weren't in the original recipe but I thought about it today and I think they'd be quite nice)

Method
Cover the red lentils in cold water and leave for about 8 minutes until they split, puy lentils should take about 10 minutes to split. Drain and place in a large (I do mean large, I underestimated this) mixing bowl.

Melt the butter in a large (again, I do mean large, I underestimated this too) saucepan on a low heat and add the chopped garlic and onion, the garlic and onion should besizzling noticably but not too much and not changing colour too quickly. A low-medium heat is all you need. Add all the chopped vegetables and the 2 teaspoons of whatever spices you're using. Gently fry these for about five minutes until the vegetables are all coated in the butter and begin to soften. (don't let them lose their colour though)

Add the cheese, vegetables, breadcrumbs and nuts to the lentils and mix, add the 6 eggs, mixing between each egg. Once everything's mixed together season well with salt and pepper and mix again.

The mixture will be very moist, but that's ok, the egg will firm up in the oven.

Transfer mixture to a loaf tin (2lbs) tbh you'll probably have more mix than fills a 2lb loaf tin, I used a silicon one and it ended up being very wide, so you may end up making two loafs if you just have normal tins. Sprinkle sunflower/pumpkin seeds and pine nuts on the top. Gives a nice crunch.

Bake in a preheated oven at 170 degrees for about 50 minutes. To check if it's done do the old-fashioned skewer test- poke a skewer into the centre and if it comes ot cean the loafis cooked, but if it comes out with goo on it it needs a few more minutes.

And that's my recipe for Piste Nutloaf!

thanks, that looks super must try that tomorrow, i might try substituting the 50g butter with a load of olive oil ... will let you know it it works!

Brian?

By Bulbs of Garlic, do you mean cloves of Garlic?

mags16

I made this nut loaf tonight and it is absolutely delicious! I have the Avoca book and followed their recipe. I had 3 slices! Based on tonight's serving, the amount in the recipe should feed 6. I put the details into calorie -count.com recipe analysis and this is how they analysed it.

Nutrition Facts
Serving Size 253 g
Amount Per Serving
Calories 546
Calories from Fat 201
% Daily Value*
Total Fat 22.3g 34%
Saturated Fat 7.7g 39%
Cholesterol 235mg 78%
Sodium 392mg 16%
Total Carbohydrates 55.0g 18%
Dietary Fiber 20.9g 84%
Sugars 6.5g
Protein 32.6g
Vitamin A 130% • Vitamin C 70%
Calcium 22% • Iron 40%
Nutrition Grade A
* Based on a 2000 calorie die

DéiseGirl

Mmm, sounds lovely. I've made nut roast a few times in the past and always liked it, must give this one a try some weekend

Piste

briankeating wrote: »

By Bulbs of Garlic, do you mean cloves of Garlic?

Yes I do, sorry, will edit that!

Stargazer7

Heya,

Just wondering rougly how many people does this loaf serve Piste? And how long does it last? I presume you store it in the fridge. Had the avoca one a while back and fell in love with it!

Also, is that quantity of eggs typical in a nutloaf recipes? I've seen others using vegetable stock and only 1 egg.

Thanks!

howtomake

Piste wrote: »

Yes I do, sorry, will edit that!

Thanks, sounds heavenly! Actually I could easily put in 6 bulbs of garlic (if I ate it on Friday & did not have to breathe on anyone till Monday)