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By Laura Moore, of Conscious Kitchen (Published: Jan 1, 2003)

Directions:

1)Heat the coconut oil, in a frying pan over medium-high heat; add the chopped onions and sauté for 10-12 minutes, stirring often.
2)Once onions are caramelized, browned and fragrant, remove from heat and place into a mixing bowl.
3)Place the sunflower seeds, walnuts and almonds into a blender or food processor, and grind for 30-60 seconds, until seeds reach an even, mealy consistency.
4)Use a spatula to scrape out, and pour into the mixing bowl with sautéed onions.
5)Add the sesame seeds, and grated carrots and beets, then mix well.
6)Measure one cup of hot water, and pour into the blender. Add the flax seeds and bouillon cube, then blend until bouillon is dissolved. The ground flax will help loaf stick together.
7)Fold this wet mixture into the dry seed ingredients until well mixed.
8)Lightly coat an 8X8, or 9X9, casserole dish with coconut oil, and pour the batter into the dish, pack down well, and smooth the top with a spatula.
9)Place dish into a preheated, 350 degree oven, and bake for 25-30 minutes.
10)Remove from oven when top is browned and crunchy, allow to cool for a few minutes.