Almond Nut Loaf is one of Ronda’s favorite economical, tasty casserole dishes.  You can use other types of nuts besides almonds or omit the garbanzos, and it will still be good!  For her son’s birthday meal, Ronda recently served this casserole with individual servings rolled into collard greens as a veggie wrap.


1/2 cup soaked garbanzos

1/2 cup water

1 cup rolled oats (may use gluten free)

1 cup cooked brown rice

1 onion

1/2 cup hot water

1/2 cup ground almonds

1/2 cup celery chopped fine

1/2 cup sunflower seeds

1 rounded teaspoon each of oregano, thyme, and rosemary

1 teaspoon Himalayan salt

Blend together in the blender 1/2 cup garbanzos and 1/2 cup water.  Cook the onion and celery in 1/2 cup hot water in a hot frypan while stirring vigorously.  Mix all the ingredients well in a mixing bowl and place in a well oiled baking dish at a depth of no more than one inch thick.  Bake in a pre-heated oven at 350 degrees for 40 minutes to one hour until desired brownness is achieved.

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