By Paul Jarvis
Makes 1 Loaf.
- 1 medium onion
- 2 cloves of garlic
- 4 medium sized yams (peeled)
- 1/4c wheat-free soy sauce
- 1/2c nutritional yeast
- 1/2c sunflower seeds
- 1/2c pumpkin seeds
- 1/2c corn flour (or any GF flour)
- 1/4c water 4tbsp veg oil
- 1/2c chopped almonds (with oil)
- a sprinkle of clove, rosemary and thyme
Use a food processor to finely chop onions, garlic, yams, seeds – you don’t want these blended smooth, just into fine little pieces. Mix everything (except almonds) together thoroughly until there’s no clumps of flour or anything else. Pour mixture into greased bread loaf pan. Top with chopped almonds, lightly coated in oil.
Bake at 325 for 45-60 minutes, covering with foil after 30 minutes or so (once the top it starts to brown). You can top it with a ketchup, mustard, brown sugar mixture… like a meatloaf sauce. I just like to pour gravy on it with a side of steamed kale. You can also use it cold as a pate with chips/crackers.