Expanding Light Nut Loaf Recipe
This is a rich, delicious recipe.

(*This recipe makes 4 loaf pans)


1/3 C butter or mild oil (ie:safflower)
    3 onions diced
    5 garlic cloves minced
    8 small zucchini diced
    1 TBSP each of thyme, savoury, marjoram, sage
    1 TBSP black pepper
    4 ½ C cooked brown rice
    4 ½ C coarse ground walnuts
    1 ½ C coarse ground sunflower seeds
    12 eggs beaten
    3 C cottage or ricotta cheese
    2# grated cheddar
    1 C shredded parmesan cheese
    1 C fresh parsley chopped
    Taste for salt and add accordingly


Preheat oven to 350°.
Prepare all ingredients as indicated
Saute onion in oil/butter
Add garlic, zucchini, herbs and cook till soft
Place in large bowl
Add all other ingredients a bit at a time and mix well
Check and correct for seasoning but do not add too much salt!
Oil sides of loaf pans
Place parchment in bottom of pan only
Place mixture in pan then rap on counter to remove air bubbles
Smooth top with spatula or a wet hand
Cover and bake for 1 hour
Uncover and bake another ½ hour or so – should be slightly golden on top
Remove from oven and let sit at least 15 minutes
Turn out of pan and slice
Serve with Golden Gravy

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