To go perfectly with your Middle Eastern Seed Biscuits, we have a Carrot and Almond Pate to spread on top! A perfect dinner time side, lunchbox addition or healthy snack, this versatile and easy to make pate is great for vegans and dairy-free diets!

 

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INGREDIENTS

½ cup raw almonds, soaked overnight

½ cup raw pumpkin seeds, soaked overnight

1 medium carrot

Juice of ½ - 1 lemon

½ cup fresh parsley or coriander

1 cloves garlic

Pinch of cayenne pepper

½ teaspoon of paprika

½ teaspoon ground cumin

2 tbsp almond or olive oil

1 tbsp coconut oil

Salt to taste

 

INSTRUCTIONS

• Drain and rinse the almonds and pumpkin seeds.

• Add to the food processor along with all the other ingredients.

• Blitz until combined. You can add a little water if you want a smooth paste.

• You can also add other vegetables like tomatoes, red capsicum, and broccoli. Miso paste gives it a nice Asian flavour and even a little tamari sauce.

• You can also use other nuts like macadamias, cashews or Brazil nuts.

• Serve on thick pieces of cucumber or use as filling for small button mushrooms.

• Store in the fridge for up to 5 days.