Sunflower Seed P'

A favourite party pleaser, this p? is excellent served with crackers, breads or vegetable sticks. Sunflower seeds are a good source of protein, calcium, iron, magnesium, selenium, zinc, folate, vitamins A, D and E, and omega-6 essential fatty acids. You can grind the seeds in a clean electric coffee grinder.

1 cup (250 ml) sunflower seeds, ground
1/2 cup (125 ml) kamut or amaranth flour
1/2 cup (125 ml) nutritional yeast
2 tsp (10 ml) dried parsley flakes
1 1/4 tsp (6 ml) dried basil
1 tsp (5 ml) dried thyme
1/2 tsp (2 ml) dried sage
1 tsp (5 ml) sea salt
1/4 tsp (1 ml) sea kelp
1 1/4 cup (310 ml) water
3 cloves garlic, minced
1 cup (250 ml) onions, finely chopped
2-3 Tbsp (30-45 ml) wheat-free soy sauce
1 cup (250 ml) white potato, unpeeled, finely grated
1/3 cup (80 ml) extra-virgin olive oil or cold-pressed oil (hazelnut oil)

Preheat oven to 350°F (180°C). Lightly grease a nine-inch (23-cm) pie plate with oil; set aside.

In a bowl, mix sunflower seeds, flour, yeast, parsley, basil, thyme, sage, salt and kelp. In a small bowl, blend water, garlic and soy sauce, then add to dry ingredients. Mix thoroughly. Rinse finely grated potato with water to remove excess starch. Squeeze dry and stir into mixture together with the oil. Scoop p? mixture into the pie plate and bake for 45 minutes until set and nicely browned. Let cool for two to three hours then chill thoroughly. Serve cold or reheated. You can make this dish ahead of time and store it in the freezer. Serves six to eight.

Source: alive Magazine (pre-2000)