Yields
1 serving
Makes 1 jar.
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ingredients
1
cup sunflower seeds
½
amaranth flour
½
cup kamut
½
cup teff
½
cup cornmeal
½
cup nutritional yeast
tsp parsley
1
tsp basil
1
tsp thyme
¾
tsp sea salt
¼
tsp sage powder
¼
tsp sea kelp
1 ½
cup water
tsp prepared horseradish
2
Tbsp tamari soy sauce
⅓
cup extra virgin olive oil
1
cup finely white potato
1
cup finely grated orange yam
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directions
Step 1
Thoroughly mix the first group of dry ingredients in a large bowl.
Add the wet ingredients in the order given and mix well.
Lightly oil a nine-inch pie plate and use a rubber spatula to scoop the mixture into it, spreading it evenly.
Bake in a pre-heated oven at 350F for about 50-55 minutes until firm and browned.
Cool one to two hours and chill thoroughly.
Cut into pieces, wrap in double plastic and freeze for later use.
Remove from freezer just before a hike. It will defrost in several hours along the way and keep perfectly for one to two days if kept out of direct sun. Best served at room or outdoor temperature. Eat alone or with crackers, bread or in a sandwich with lettuce and tomato. It’s delicious!