A patte or loaf is a very versatile dish as you can use it as a meal or add it to almost any other meal. It can also be used as a replacement for meats.
This dish is so tasty that people can’t stop at one slice. Being made from whole foods it is diabetic safe. The main ingredients are zucchinis and walnuts so there are some very important health benefits.
Walnuts provide the following health benefits:
- Cancer-Fighting Properties
- Heart Health
- Rare and Powerful Antioxidants
- Weight Control
- Improved Reproductive Health in Men
- Brain Health
- Diabetes – The beneficial dietary fat in walnuts has been shown to improve metabolic parameters in people with type 2 diabetes. In a study overweight adults with type 2 diabetes who ate one-quarter cup of walnuts daily had significant reductions in fasting insulin levels compared to those who did not. The benefit was achieved in the first three months.
Ingredients:
- 150g raw walnuts
- 250g cooked buckwheat* (I usually cook it in a rice cooker, in larger quantities (1:2 ratio):
- 2 cups raw buckwheat kernels: (4 cups filtered water then add a bay leaf or 2 with 1 teaspoon of Himalayan salt)
- 250g onions, quartered
- 1 garlic, clove
- 250g mushrooms, cleaned
- 150g zucchini, roughly chopped
- 20g coconut oil
- 1 tsp marjoram, dried
- 1 tsp herb pepper (I get it from my deli)
- 1½ tsp Himalayan salt
Conventional Method:
- Preheat fan forced oven to 180ºC; Line a 30-35cm bread tin with baking paper. (Scrunch up the baking paper under running water, shake off excess water and then it’s easier to mould into the tin).
- Using a food processor, coffee grinder etc grind down walnuts to resemble fine breadcrumbs.
- Finely dice onions and mince garlic; place into a large frying pan together with coconut oil and sauté on a low to medium heat, until onions are sweet and translucent.
- Grate mushrooms and zucchini and add to onion mixture. Continue to sauté altogether till zucchini and mushrooms are not raw. Drain off excess liquid and discard the liquid.
- In a large mixing bowl combine walnuts, buckwheat, mushroom mixture, herbs, pepper and salt – season to taste and mix till well combine.
- Pour mixture into loaf tin and bake 50 minutes. Allow to cool completely in baking tin and refrigerate 2-3 hours before slicing.
Thermomix Method:
- Preheat fan forced oven to 180ºC; Line a 30-35cm bread tin with baking paper. (Scrunch up the baking paper under running water, shake off excess water and then it’s easier to mould into the tin).
- Place walnuts into mixing bowl and grind 5 seconds, speed 8. Set aside.
- Place onions and garlic into mixing bowl and chop 5-8 seconds, speed 5. Scrape down sides of mixing bowl with spatula.
- Add mushrooms and zucchini, chop 5 seconds, speed 4, with aid of spatula. Scrape down sides of mixing bowl with spatula.
- Add coconut oil to mixing bowl and saute 4 minutes, Varoma, speed 1. Drain excess liquid by holding simmering basket in mixing bowl while pouring out and discarding liquid.
- Add herbs and salt, cooked buckwheat and walnuts to mushroom mixture. Blend 30-40 seconds, speed 8, using the spatula if needed. Season to taste.
- Pour mixture into loaf tin bake in oven 50 minutes. Allow to cool completely in baking tin and refrigerate 2-3 hours before slicing.
Bon appetit
This recipe makes around 12 standard size slices.
Recipe by : Julie Mironowicz | Diabetic Health Clinic Nutritionist | See this recipe on Julie’s Blog www.radishandpear.com
