2 tbsp. RAW Organic Black Chia seeds, ground
180g mixed nuts
1 red pepper
3 spring onions, sliced finely
Handful spinach, roughly chopped
6 cooked chestnuts, chopped roughly
60g RAW Organic Super Seed Spread
40g dates, pitted
40g sun dried tomatoes in oil, drained
2 tbsp. tamari
2 tbsp. RAW Organic Apple Cider Vinegar with Mother
40ml RAW Organic Greek Olive Oil
2 sprigs fresh rosemary, leaves removed and chopped finely
10 fresh sage leaves, chopped finely
Large handful fresh parsley, chopped finely
Handful fresh thyme, leaves removed and chopped finely
150g rolled oats
50g ground almonds
Grind the chia seeds in a food processor, set aside for later.
Grind the nuts in a food processor until the mixture resembles breadcrumbs. Put into a large mixing bowl.
Using a mandolin or an attachment on your food processor, chop the carrot and red pepper as finely as possible. Put them into the mixing bowl with the nuts and add the spring onion, spinach and chestnuts.
Put the seed spread, dates, dried tomatoes, tamari, cider vinegar, olive oil, water and the herbs into your food processor or a blender. Blend to form a paste then put this into the mixing bowl.
Add the oats, ground almonds and the ground chia seeds and then use your hands to knead everything together well.
Spoon the mixture into a non-stick mini loaf tray (ideally with loose bottoms), filling each one evenly and pressing down the mixture so the tops are flat. If your tray is not non-stick and without loose bottoms, line it with cling film to make removal easier later on.
Put the tray into a dehydrator, or an oven at around 40-45C, for around 5 hours, until the loaves have started to set on top. After this time, remove them from the tin and transfer them to a baking tray, bottom side up, so that the other side gets cooked for another 3-4 hours.
Serve immediately with raw cranberry sauce.