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yields 20 pieces

 
INGREDIENTS:
 
1 CUP SUNFLOWER SEEDS, SOAKED
1/2 CUP SESAME SEEDS, SOAKED
4 LARGE CARROTS, SHREDDED
2 TBSP NUTRITIONAL YEAST

1 LEMON, JUICED
1 CUP PARSELY, FINELY CHOPPED
1 SMALL ONION
4 LARGE GARLIC CLOVES
1 TBSP CUMIN
1 TBSP BLACK PEPPER
 

Shred the carrots and onion and set aside. In a high-speed blender or food processor, cream together the sunflower seeds and sesame seeds with the lemon juice and spices. Fold the seed mixture in with the carrots and parsley. Shape into balls, roughly one inch in diameter and place them on a waxed dehydrator sheet. Dehydrate at 105 F for 8 -12 hours, until outside is crispy and inside is still moist and creamy.  

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