Yuletide Nut Loaf

Yuletide Nut Loaf

From Rhonda Malkmus' new recipe book, "Rhonda's Culinary Creations"


1-1/2 cups raw almonds, soaked overnight and drained
1-1/2 cups Brazil nuts, soaked overnight and drained
2 cups sunflower seeds, soaked overnight and drained
2 large carrots, peeled and shredded
1 medium red bell pepper, seeded and diced fine
2 celery ribs, sliced and diced fine
1/2 medium red onion, diced fine
1/3 bunch parsley, minced
2 garlic cloves, peeled and minced
1 Tbsp fresh basil leaves, minced
1 Tbsp fresh marjoram leaves, minced
1 Tbsp fresh sage leaves, minced
2 Tbsp fresh oregano leaves, minced
2 tsp unrefined sea salt (optional)


1. Drain and rinse the almonds, Brazil nuts, and sunflower seeds.
2. Transfer to a food processor fitted with the S-blade, and process to a creamy pate and place in a bowl.
3. Prepare vegetables and herbs and fold in remaining ingredients and mix well.
4. Allow to "ferment" prior to serving or place on dehydrator solid sheet and form into the desired shape no more than 2-inch high.
5. Dehydrate 8 to 12 hours and enjoy warm.

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