10 almonds for decoration 2/3 cup sunflower seeds 1/3 cup pumpkin seeds ½ cup walnuts (chopped) 1 cup short grain brown rice 1/3 cup soy flour or chick pea flour 4 – 6 tbsp soy sauce or 1 – 2 tbsp vegie salt 1 onion 2 pieces of celery ¼ cup water 2 tsp basil 2 tsp. marjoram 2 tbsp flax meal
1. Lightly roast cashews, almonds, sunflower seeds and pumpkin seeds in the oven. 2. Chop and sauté onion and celery. 3. Chop all the nuts and seeds. 4. Mix all the ingredients together and moistening with water. 5. Pat mixture into a well-oiled bread tin. 6. Decorate top with 10 almonds and line bottom of tin with grease proof paper. 7. Bake at 350 degrees for 25 to 35 minutes.
I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.