Friday, January 24, 2014

Raw Nori Snacks

Soaking will enhance the nutrition, the taste, and the texture of the sunflower seeds. And although it takes extra time to make these because they need to be dehydrated, be prepared for snack attacks by tripling the recipe and making large batches!

Nori Snacks
Yield:  2 cups pate

1 cup dry sunflower seeds, soaked 6-10 hours = 2 cups sunflower seeds
2 Tbsp lemon juice
3 Tbsp raisins
2 large cloves garlic
1 tsp sea salt
1 cup carrot, chopped
1/2 tsp red pepper flakes
1/2 tsp turmeric
Ginger, grated
1/2 tsp Miso (optional)

6 RAW Nori sheets, 7-1/2 x 8" each

  • In a food processor, process all together (except the Nori sheets) into a thick pate
  • Place 1/3 of the pate atop each of three Nori sheets (shiny side down)
  • Spread pate about 1/2 cm thick out to the edges of the three Nori sheets
  • Place three Nori sheets on top of the pate covered Nori and press down lightly, forming a sandwich
  • Place Nori sandwiches on dehydrator mesh sheets for 3 hours at 105 degrees
  • Flip over placing dry side down, and continue drying another 12 hours or so until crispy
  • Use scissors to cut the sheets into slices
  • Store in a sealed glass jar - do not store in fridge as it will add moisture

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