Mushroom & sunflower seeds pâté (vegan)

Hi everyone,

It’s been a while you heard from me. June was quite hectic and in July my family and I went on a road trip through Portugal. Which I would recommend to anyone, as it is such a beautiful country with lovely people and amazing nature!

But now I’m back in business, so time for some blogging 🙂

Today, I’m sharing a very easy recipe with you that can serve many purposes. Reducing all the gluten in my diet, I found it hard in the beginning to find replacements for breads and healthy sandwich spreads. Luckily, we have the brand “Pain de Fleur” that sells all kinds of gluten-free crackers. But after months of spreading my crackers with all kinds of humus, I wanted something else.

So I started making guacamole, beetroot-mole, etc. Recently I discovered a new recipe and it is delicious. This recipe can be used as your sandwich spread, but can also serve as a dip when you have guests over. Some crackers, nachos, carrots and celery with 2 dips and you have an amazingly good & healthy aperitif.

And the best about this recipe: it’s SUPER easy.

Take a handful of sunflower seeds (preferably soak them in water for an hour to activate them and make them more moist) and put in your blender or mixing robot.

Then add 2-3 table spoons of sunflower or olive oil (4 spoons if paste is too thick for you), one clove of garlic, salt & pepper and a handful of mushrooms. Mix everything together and ready! You have your wonderful spread.

Don’t hesitate to put in paprika as well or a little chilli powder if you want to spice it up a notch.

Easy right? Let me know what you think of it!

Talk to you soon,

Géraldine

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