Savory Nut Cake Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1/2 cup raw cashews | ||
| Raw almonds | 1/2 Cup (16 tbs) | |
| 1/2 cup raw peanuts | ||
| Sunflower seeds | 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Onions | 2 , quartered | |
| 1/2 cup raw brown rice, cooked | ||
| Wheat germ | 1/4 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Sage | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 tbsp brewer's yeast | ||
| Cheese | 1/3 Cup (16 tbs), grated | |
Directions
In your blender coarsely grind the nuts (not the sunflower seeds) 1/2 cup at a time. Put the coarse meal in a small bowl and stir in the sunflower seeds.
Put the 2 eggs in the blender, drop in the onion quarters and buzz until smooth. Stir this mixture into the mixed hut meals.
Stir the remaining ingredients EXCEPT the grated cheese into the egg-meal mixture and blend it carefully with a wooden spoon.
Pat the mixture into a well-oiled cake plate. Bake the cake at 350ºF for 25 minutes. Sprinkle with grated cheese during the last 10 minutes of baking. Slice the cake into wedges and serve.
Put the 2 eggs in the blender, drop in the onion quarters and buzz until smooth. Stir this mixture into the mixed hut meals.
Stir the remaining ingredients EXCEPT the grated cheese into the egg-meal mixture and blend it carefully with a wooden spoon.
Pat the mixture into a well-oiled cake plate. Bake the cake at 350ºF for 25 minutes. Sprinkle with grated cheese during the last 10 minutes of baking. Slice the cake into wedges and serve.
Chef
