Ingredients: to serve four
1 oz / 25g vegetable oil
8 oz / 225g chopped onion
2 cloves garlic, crushed
5 oz / 150g gluten free breadcrumbs
8 oz / 225g chopped hazelnuts
¼ pint / 150 ml water
herbs to taste: sprig rosemary
salt to taste
Chop and fry the onion and garlic in the oil briefly until soft.
Mix the chopped nuts and breadcrumbs in a food processor.
Mix the bread, nuts and onion together.
Beat the eggs, herb and seasoning and water into the mixture.
Place the mixture in a greased and lined 1 lb bread tin.
gas mark 6 400°F 200°C
Bake for 45 to 60 minutes.
Serve hot or cold with a salad.