VEGAN SUNFLOWER PATE
- 1 packet Wright Sprouts Dried Sunflower Sprouts
- 1/4 cup fresh chopped dill or coriander
- 1 clove garlic
- Juice of a lemon
- 1/4 cup water, more if needed
Soak the Dried Sunflower sprouts over night in enough water to cover. The next day they will need to be rinsed and drained.
Place all ingredients into food processor or blender and blend until smooth texture forms.
Oil the inside of a round ramekin and spoon in the mixture, fill to the top lip and smooth over the top.
Chill in the fridge for 30 minutes, place a flat plate over the top of the ramekin and tip over on to the plate.
This is ready to serve with either fresh vegetable or on crackers.
NB: Sprouted sunflower seeds are packed full of nutrition, they are high in B vitamins and omega 3 and 6 also they have a high concentration of Vitamin D.
THIS RECIPE IS:
- Gluten Free
- Dairy Free