Thursday, March 1, 2018

Almond-Sunflower Seed Sandwich Spread Or Dip

A quarter of a cup of this spread has a goodly amount to protein - 7g! and of course plenty of other good nutrients. Similar to the Green Seed Butter and the Chickpea Spread, it is a lovely dip or spread with an abundance of nutrition and great taste.

Variation: Use 1/2 cup each of sunflower and pumpkin seeds. A pinch of cayenne is great in the spread. 2 or 3 tablespoons of vegan mayo maybe used also instead of the lemon juice and mape syrup.

About 5- 10 servings
1 cup raw sunflower seeds
1 cup raw almonds
1/3 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons chopped fresh Dill or Parsley
1-2 tablespoons maple syrup or agave nectar
2 tablespoons lemon juice
1 teaspoon ground black pepper
1/2 teaspoon sea salt

Optional Ingredients
1/3 cup finely chopped pickles
1/3 cup finely chopped/grated Carrots
1 teaspoon kelp granules

Put sunflower seeds and almonds into a large bowl, add plenty of with water, cover and set aside at room temperature to let soak for 10 to 12 hours. If temperatures are hot, the soaking may be done in the fridge.

Drain the soak water, rinse thoroughly, and drain well again.

Pulse sunflower seeds and almonds in a food processor until very finely chopped, scraping down the sides of the bowl as you go.

Tip in the maple syrup and lemon juice; process to combine.

Add the celery, onions, dill, kelp if using, pepper and salt; pulse a couple of times or so until combined. 

Scoop into a container, taste and adjust the seasonings. 

Serve immediately, or cover and chill until ready to serve. The spread will stay fresh about 3-4 days.

Serve on toast, lettuce leaves, tortillas, etc. or as a dip with fresh sliced veggies.


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