Ingredients ¼ cup buckwheat groats ¼ cup coconut, dried, shredded, unsweetened ¼ cup spelt flakes (or gluten-free rolled oats) ¼ cup sunflower seeds ⅛ cup chia seeds ¼ cup sultanas (golden raisins) ⅛ cup goji berries ¼ cup brazil nuts, chopped ¼ cup hemp seeds
Raw Walnut Onion Pate Ingredients Almond feta cheese ⅔ cup (100g) almonds, whole 2 tbsp (40g) lemon juice 5 tsp (25ml) olive oil 1 med (6g) garlic clove ½+1/8 tsp salt 5 tsp (25ml) water (use ¼ cup if almonds are unsoaked)
Walnut onion pate ⅛ cup (12g) flax meal ¼ cup (65g) water 1 large (200g) brown onion 2 tbsp (20g) parsley 1 cup (140g) walnuts 200g almond feta cheese (from above) 1 tbsp (20ml) braggs (or tamari or soy sauce) ½ cup (60g) breadcrumbs 1½ cups (140g) rolled oats 1 tsp savoury yeast flakes
Almond feta cheese Soak almonds overnight. If using unsoaked almonds, increase the water to ¼ cup. Blend all ingredients until smooth.
Walnut onion pate Mix flax and water in a small bowl and allow to thicken. Process onion, parsley and walnuts until chunky. Add feta, braggs, breadcrumbs, oats and yeast and process until smooth. Put mix in the fridge for an hour or two to thicken up. Store in the fridge for up to 4 days, or freeze for 3-6 months.