20th February 2016 Sweet potato and kidney bean pâté Ingredients: 2 sweet potatoes, grated 1 onion, grated 2 cloves garlic, minced 1 tin of kidney bean: rinse and drain 3 Tablespoons Spelt Flour 1 Tablespoon mixed herbs / or 1 teaspoon of ground nutmeg or cinnamon 1 Tablespoon Sunflower Seeds 1 Tablespoon Poppy Seeds 1 Level teaspoon of sea or Himilayan salt Directions: Preheat oven to 375°F. Mash the kidney beans and set aside. Sauté sweet potatoes, onions and garlic on medium heat until soft. Mix the vegetables with the mashed kidney beans. Add seasonings (adjust to your taste) and spelt flour and mix well. Pour into a greased loaf tin. Sprinkle the sunflower seeds and poppy seeds on top. Place in the oven and bake for about 40 minutes. Pierce with a knife, it should come out clean. If not, cook a little longer. Let cool before removing from loaf tin. VARIATIONS: Use carrots or other root vegetables in place of sweet potatoes, and likewise you can use other beans or lentils depending on what you have or prefer.