Ingredients:
1/3 cup Spring water
4 tsp. ground hemp seeds
1 cup raw Brazil nuts
1/2 cup uncooked shredded butternut squash
1/2 cup chopped onion
1/2 cup quinoa
1/4 cup coriander
1/2 cup red peppers
1/3 cup sesame seeds
2 tablespoon fresh dill – minced
1 tablespoon fresh thyme- minced
1 teaspoon salt
¼ teaspoon cayenne
Plum or cherry tomatoes for dressing
Method:
-Combine the water and hemp seeds in a small saucepan and bring to just under a simmer, then turn off heat. Let them soak until needed.
-Preheat oven to 190C or Gas Mark 5 (or 375F).
-Grind Brazil nuts and transfer them to a large bowl.
-Combine the remaining ingredients in a food processor. Grind into meal, not a puree. Add this mixture to the ground nuts.
-Scrape the hempseed mixture (which should be about the consistency of egg whites) into the bowl with everything else.
-Toss and stir to mix well.
-Line a cookie sheet with parchment and drop scoops of the mixture on it. Using a rubber spatula, pat the mounds into flat patties.
-Bake for 40-45 minutes until gold and crisp around the edges.
-Plate with plum or cherry tomato purée dressed with a sprig of thyme
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