Sunflower Dill Pate

Nov 21, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

Nuts and seeds are great for making dips. They provide that thick creamy texture that be a great substitute for cream and cheese based dips. It’s best to use raw, unroasted nuts and seeds. Just remember to soak them in water first. This brings them to life providing more available enzymes and making them easier to digest. People who have had issues digesting nuts may find they have no troubles at all eating them once they have been soaked.


2 cups soaked sunflower seeds
1/2 cup chopped celery stalks
1/2 cup chopped dill leaves
1 tsp sea salt or himalayan salt
1 tbsp lemon juice
1/2 tsp dried garlic powder or 1 clove fresh garlic
1/2 tsp cracked black pepper
a dash of water if needed



Simply blend all ingredients in a food processor until it reaches a thick hummus like texture.
This dip should keep for around 3-4 days in a sealed container in the fridge


Serving Suggestions

I like this served on vege flax crackers, scooped up with cucumber slices or celery sticks or in a vege lettuce wrap. If you’d like to use it as a raw addition to your cooked dish it would be nice on some steamed potatoes or gluten-free vegetable fritters.


Almond & Herb Flatbread

Nov 7, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

This is another great way of using up the almond pulp leftover from making almond milk. Turn it into flatbread! Mix with ground flaxseeds for binding and delicious savoury herbs for a distinctive stuffing flavour. Feel free to add or substitute the herbs with others like rosemary, sage, oregano or basil.


1 1/2 cups almond pulp
1 cup ground golden flaxseeds
1 tsp dried thyme or 1/4 cup fresh chopped thyme
1 tsp dried tarragon or 1/4 cup fresh chopped tarragon
1/2 cup chopped parsley
1 tsp sea salt or himalayan salt
2 medium sized tomatoes
1 clove garlic
1 tbsp lemon juice
350ml water


1. Blend the tomatoes, garlic, lemon juice and water together in a high speed blender

2. Mix the remaining ingredients together in a large bowl

3. Fold the blended liquid into the dry ingredients

4. Spread the mixture onto a lined dehydrator tray a little less than 1cm thick (I filled one excalibur tray with this quantity)

5. Score with a knife into the sizes you would like. I did 4×4 to create 16 squares.

6. Dehydrate 4-6 hours on 41°C/105°F, once they are dry enough to pick up with a spatula flip them over and dehydrate another 2-4 hrs or longer if you prefer them as crackers.

TIP: If you are storing these for longer than a few days then dehydrate until completely dry.

TIP: If you dehydrate the bread too much and still want a soft bread rather than a cracker place the bread between two damp teatowels and place back in the dehydrator. This will ‘steam’ the bread a bit to rehydrate them without the bread becoming soggy again.

Serving Suggestions

You can use this any way you would use a savoury bread. I like my fresh veges most of all so I like to make a salad sandwich with lettuce, tomato, cucumber and avocado to balance out the dehydrated bread. You could also use any savoury dip or pate and pair it with your favourite toppings.