I haven't tried this recipe yet, but this is copied from a McDougall forum recipe swap (https://www.drmcdougall.com/forums/viewtopic.php?f=5&t=60171
). If you sub gluten-free breadcrumbs, I think it might fit the requirements:
pine-nut loaf with herb stuffing.
1 small onion, peeled and chopped small
Stock or water to sauté onion
1/2 pound pine nuts or a mixture of pine nuts, almonds and cashews, chopped
4 tablespoons non dairy milk
2 cups white bread crumbs (I use white sourdough made with no oil or homemade)
egg replacer – equivalent of 2 eggs(use flax seed or commercial “no-egg”)
freshly ground black pepper
lots of grated nutmeg
For the stuffing layer:
3 cups brown bread crumbs
grated rind and juice of 1/2 small lemon
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
4 heaped tablespoons chopped fresh parsley
Egg replacer (or flax) – equivalent to one egg
(dried herbs is fine if necessary)
Garnish (optional but looks nice)
2 tablespoons pine nuts, lightly dry roasted
Preheat the oven to 350F. Line an 8x4 inch non-stick loaf pan with a long strip of waxed paper, or cooking parchment to cover the narrow sides and bottom of the pan; grease and sprinkle with dry bread crumbs [or use a silicone pan] -- this helps the loaf to come out of the pan cleanly.
Sauté the onion for 10 minutes in the stock or water, until soft.
Take the saucepan off the heat and allow to cool for 10 minutes or so then mix with the rest of the ingredients, season well with salt, pepper, and grated nutmeg.
Next make the stuffing layer by mixing all the ingredients together and seasoning well.
To assemble the loaf, first spoon half the white nut mixture into the prepared pan. I press down quite firmly. Then, with your hands, press in a layer of stuffing mixture, then add the remainder of the white nut mix to make the three layers
Smooth surface and cover with foil and bake for 1 hour.
Remove the foil and have a look at the nut loaf; if you think it needs to be a bit browner on top, pop it back into the oven, uncovered, for a further 10-15 minutes. If possible, let the loaf stand for a while (5-10mins?) after you take it out of the oven -- this helps it to "settle" and come out of the pan more easily. Then slip a knife down the sides of the loaf, turn it out of the pan onto a warmed serving dish and strip off the piece of paper. Garnish with the roasted nuts, parsley and lemon.