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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Incredibly flavourful, yet so easy to make. Some uses include sandwich spread, filling for savoury pies, on crackers, etc. I've tried it with sunflower seeds but have yet to experiment with the sesame seeds. Original recipe by Danièle Starenkyj. Ingredients:
1 large onion, coarsely chopped |
1 raw potato, coarsely chopped |
1 1/2 cups hot water |
1 cup sunflower seeds or 1 cup sesame seeds |
1/2 cup buckwheat flour (or other) |
1/2 cup nutritional yeast |
1 teaspoon dried thyme |
1 teaspoon ground sage |
1 teaspoon ground coriander |
1 teaspoon celery salt |
1/2 cup olive oil |
2 tablespoons lemon juice |
Directions:
1. Liquefy onion and potato in hot water. Add seeds and liquefy again.
2. In a separate bowl mix flour, yeast, thyme, sage, coriander, and celery salt; add liquefied ingredients and stir until well combined. Mix in oil and lemon juice.
3. Pour into an oiled glass baking dish and bake at 350*F in preheated oven 40 to 50 minutes. Wait until completely cooled before un-moulding.
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