• Drain and rinse the almonds, Brazil nuts, and sunflower seeds.
• Transfer to a food processor fitted with the S-blade, and process to a creamy pate and place in a bowl.
• Prepare vegetables and herbs and fold in remaining ingredients and mix well.
• Allow to “ferment” prior to serving or place on dehydrator solid sheet and form into the desired shape no more than 2-inch high.
• Dehydrate 8 to 12 hours and enjoy warm.
This festive treat can be made a day in advance and refrigerated, so you can enjoy the holiday too. Yuletide Nut Loaf will keep for 2 days in the refrigerator.
| Servings | Prep Time |
| 10 people | 15 minutes |
| Cook Time |
| 8-12 hours |
|
|
|
• Drain and rinse the almonds, Brazil nuts, and sunflower seeds.
• Transfer to a food processor fitted with the S-blade, and process to a creamy pate and place in a bowl.
• Prepare vegetables and herbs and fold in remaining ingredients and mix well.
• Allow to “ferment” prior to serving or place on dehydrator solid sheet and form into the desired shape no more than 2-inch high.
• Dehydrate 8 to 12 hours and enjoy warm.
This festive treat can be made a day in advance and refrigerated, so you can enjoy the holiday too. Yuletide Nut Loaf will keep for 2 days in the refrigerator.
|
Ingredients
- 1 1/2 cups raw almonds Soaked over night.
- 1 1/2 cups brazil nuts Soaked over night.
- 2 cups sunflower seeds Soaked over night.
- 2 large carrots Peeled and shredded.
- 1 medium red bell pepper Seeded and diced fine.
- 2 celery ribs Sliced and diced fine.
- 1/2 medium red onion Diced fine.
- 1/3 bunch fresh parsley Minced.
- 2 cloves garlic Peeled and minced.
- 1 tbsp fresh basil leaves Minced.
- 1 tbsp fresh marjoram leaves Minced.
- 1 tbsp fresh sage leaves Minced.
- 2 tbsp fresh oregano leaves Minced.
- 2 tsp unrefined sea salt Optional.
Servings: people
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