Raw Almond Pâté

• 1 – 1.5 cups raw almond flour (ground almonds)*
• 1 cup raw, shelled sunflower seeds (soaked in water for at least 2 hours)
• ¼ - ½ cup purified water or almond milk
• 3-4 tablespoons lemon juice (to taste)
• 1-2 cloves garlic
• 3 stalks celery diced into small cubes (choose tender stalks)
• 6-8 thinly diced sun dried tomatoes (soaked in water until soft or bought already packed in oil)
• Red chili pepper flakes (to taste)
• Salt to taste

*See the recipe for almond milk in my previous blog entry

Preparation: Soak almonds overnight and grind them in a food processor or use almond pulp left from preparing almond milk. Process almond flour and sunflower seeds in a food processor using an S-blade, until as smooth as possible. Add lemon juice. Gradually add water (only as much as needed to create a pâté-like texture). Add sun-dried tomatoes and salt/pepper. Process well. At the end add celery and process only slightly. This dish keeps in the fridge for up to a week. Tastes best if you keep it in the fridge overnight.