Sandwich with Horseradish Apple Pâté

For the pumpkin bread (makes 4 trays):
7c sunflower seeds, soaked overnight and rinsed
1c sesame, soaked overnight and rinsed
½ c golden flax, ground
5c pumpkin (I used Hokkaido), grated
2 medium apples
5c pumpkin, cut small
2 tablespoons olive oil
1 tablespoon lemon juice
3 teaspoons curry
2 teaspoons coriander
1 teaspoon garam masala
3 teaspoons cumin
2 ½ teaspoons salt
2 figs, soaked
1c water

1. Pulse sunflower seeds and sesame in a food processor. They should still be chunky.
2. Place in a bowl and mix with the ground flax.
3. Grate 5c pumpkin and add to the bowl.
4. In a blender, blend apples, 5 c pumpkin and all remaining ingredients until smooth.
5. Mix together with the dry ingredients in the bowl to form a smooth dough.
6. Roll out between two teflex sheets (not too thin) and score pieces.
7. Dehydrate at 63° C (145° F) for one hours then turn down to 46° C (115° F) and continue until totally dry.

For the horseradish apple pâté:
2c sunflower seeds, soaked overnight and rinsed
1 medium apple
2 tablespoons apple cider vinegar
3 tablespoons lemon juice
2 teaspoons salt
6 tablespoons fresh horseradish, finely grated
1 tablespoon apple syrup or agave syrup
4 tablespoons canola or olive oil
¾ c water

1. Blend all ingredient in a blender until smooth and creamy.

For the topping:
Zucchini sliced finely with a mandoline or vegetable peeler
Bell Pepper
Cress sprouts
Radish sprouts
Vegetables to you liking and according to season

To finish:
1. Spread horseradish apple pâté onto pumpkin bread (generously!)
2. Arrange vegetables and sprouts as you like it.
3. Enjoy!