Meanwhile, add sunflower seeds to the bowl of your food processor. Process until there are small bits, the size of hemp hearts. Add hemp hearts, almond flour, spices, and salt. Pulse lightly, to break up the hemp hearts a little bit and combine everything.
Divide mixture and press into loaf pans. Transfer to oven and bake for 40-45 minutes, until a toothpick inserted comes out clean. Remove from oven and allow to cool for 1-2 hours before running a knife along the edge of the loaf pan and lifting out the loaf. You can also serve from inside the pan.
Heat oil in skillet over medium-high heat. Add onion and sauté 1 minute. Add thyme, salt, and mushrooms and sauté about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
Whisk together flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat; stir in butter 1 tablespoon at a time and pepper.
The recipe for the seed loaf can be found here: https://www.healthfulpursuit.com/2015/04/ultimate-low-carb-vegan-seed-loaf-paleo-grain-free-dairy-free-keto/
The recipe for the mushroom gravy can be found here: https://ohmyveggies.com/recipe-wild-mushroom-gravy/
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