1/3cupgluten-free cracker crumbsI use plain Mary’s Gone Crackers
¼cupground flaxseed
½teaspoonfine sea salt
¼teaspoonfreshly ground black pepper
1poundtrimmed and peeled carrotsabout 6 large, cut into chunks
1large celery stalkcut into chunks
2large garlic clovescut in half
¼cupfresh dillor 1 tablespoon dried dill
¼cupfresh parsley
1tablespoonBragg’s Liquid Aminos or gluten-free tamari
½cupvegetable broth
Instructions
Preheat the oven to 350ºF. Line an 8- or 9-inch loaf pan with parchment paper.
Heat the oil in a medium skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Turn off heat.
In the bowl of a food processor fitted with the steel blade, combine the pecans, cracker crumbs, ground flaxseed, salt, and pepper. Process until you have what looks like a fine meal. Transfer to a large bowl and set aside.
To the same processor bowl (no need to wash it), add the carrots, celery, garlic, dill, parsley, liquid aminos or soy sauce, broth, and the cooked onions (along with any oil left in the skillet). Process until smooth, scraping down the sides as necessary (there should be no vegetable chunks visible). Add the mixture to the bowl with the nuts and stir together by hand. It should be fairly thick.
Spread the mixture in the loaf pan and smooth the top. Bake for 60-70 minutes, rotating the pan halfway through, until deeply browned on the bottom and sides and a knife inserted in the center comes out moist but clean. Allow to cool for 10 minutes before slicing. (Will keep, covered in the refrigerator, for up to three days. Slice and wrap individually before freezing.)