These spicy, grain free, gluten free, paleo and vegan cashew and sunflower bites have been on my to do list ever since I enjoyed a fantastic lunch at Kupfert and Kim in Toronto a year ago.
Nestled in the box above you may notice a few sunflower protein balls. I have no idea what ingredients they contained but they were incredibly delicious. For some time now, I've intended creating my own version to make them suitable for the Specific Carbohydrate Diet and I decided that this recipe would be perfect for my contribution to the Suma Bloggers Network this month.
They taste fantastic cold as well as warm which makes them ideal to eat with a salad or to include in a packed lunch or even to munch on as a savoury snack straight from the fridge.
Cashew and Sunflower Bites GF SCD
190 g Suma Organic Cashew Nuts
60 g Suma Organic Sunflower Seeds
200 g peeled butternut squash
1 small onion
1 large clove garlic
1 small red chilli pepper
1 tsp Suma Organic Paprika
1 tsp Suma Organic Cumin Seeds
2 heaped tblsps roughly chopped fresh coriander
1 tsp Suma Organic Oregano
salt & pepper
extra virgin olive oil or coconut oil
- Set the oven to 180° C.
- Grind the cashews and sunflower seeds in a food processor until fine but not into a flour.
- Finely chop the onion and red chilli.
- Chop the butternut squash into small chunks.
- Heat half to one tablespoon of extra virgin olive oil in a frying pan.
- Add the onions, chilli, cumin seeds and butternut squash to the pan and cook on a low heat until the butternut squash is becoming tender (about 10 -15 minutes).
- Stir in the oregano, paprika and garlic and continue to cook for another few minutes until the butternut squash is tender.
- Add the fresh coriander, cooked vegetables and a little sea salt and freshly ground pepper to the processor and pulse until the mixture comes together.
- Brush a baking tray with a little extra virgin olive oil.
- Shape the mixture into 12 balls and place on the greased baking tray.
- Bake in the oven for 15 to 20 minutes.
- Serve warm or cold.
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