RAW Hazelnut Pate
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Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cups sunflower seeds
  • 1 medium sized clove garlic
  • 2 Tbs chopped ginger
  • ¼ cup sesame seeds
  • 3 Tbs raw tahini
  • 3 Tbs Kome miso
  • 2 Tbs tamari
  • ¼ cup lemon juice
  • 3 tablespoons nutritional yeast
  • ¼ cup poppy seeds
  • ¼ cup hazelnuts + 12 hazelnuts for garnish
  • 1 sprig rosemary
Instructions
  1. Soak sunflower seeds in 3 cups fresh water for 3-4 hours. Drain and rinse.
  2. Spread the rinsed seeds on a drying rack and allow to air-dry.
  3. In a food processor, finely chop the garlic and add the ginger.
  4. Add the sunflower seeds and sesame seeds and grind until as smooth as possible.
  5. Add tahini, miso, tamari and lemon juice and grind into a smooth paste.
  6. Add nutritional yeast and hazelnuts and grind again.
  7. Check consistency and leave chunks as desired.
  8. Place in a paté terrine or mold.
  9. Sprinkle poppy seeds and rosemary leaves on top and refrigerate to settle.
  10. Optional: garnish with hazelnuts previously roasted with rosemary and a few drops of olive oil on a low fire
Culinary Tips
You may adjust the amount of garlic or ginger to your liking. We do not recommend to vary the amounts of the rest of ingredients as the balance may be lost.
It is essential to dry the seeds before processing. Otherwise a runny texture may be obtained.
Depending on the power of your food processor you will need to transfer the paste to a bowl and fine-mix with a hand mixer until the desired consistency is achieved.
See pictures for garnishing options. You can use just poppy seeds or add rosemary, hazelnuts or any other combination you prefer.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/raw-pate-de-campagne/