I think it’s really neat that the mixture turns nugget-like color after it dehydrates.
- 2 c walnuts, soaked 4-6 hrs or overnite
- 2 c sunflower seeds, soaked 4-6 hrs or overnite
- 1 c sunflower seeds, soaked 4-6 hrs or overnite and then dehydrated (I used unsoaked seeds)
- 1 c sundried tomatoes soaked 4-6 hrs or overnite in:
- 1 c orange juice
- 1 onion
- 2 cloves garlic
- 1/4 yellow pepper (or red)
- 10 fresh sage leaves or 1 T dried herb
- 1 t cumin
- 1/2 t turmeric
- 1 t garlic powder
- 1 t onion powder
- 1 T dark miso
- 1 T Braggs or soy sauce of choice
- 1 T liquid lecithin* (to be stirred into batter by hand at the end) (I used powdered lecithin from organic non-GMO soy beans)
- Sesame seeds (to sprinkle on top of the nuggets)
* Liquid lecithin can be found at your local health food store
1) Food process the tomatoes in their liquid and blend until a paste.
2) Add onion & garlic, blend.
3) Add herbs spices blend.
4) Add nuts, process till smooth (I did it in 2 batches).
5) Put into a bowl & stir in the lecithin.
6) With a coffee grinder, powder the dehydrated sunflower seeds. Stir into batter till blended.
7) Spoon onto teflex sheets (I used 3 trays) by the tablespoon.
8) Dehydrate 6-8 hr at 105-115 degrees.
9) Flip half way through drying time.
Make sweet & sour sauce (see below).
Dip your chicken nuggets into the sauce and sprinkle with sesame seeds and continue to dehydrate another 4-6 hrs.
Carmella’s Note: I forgot to soak and dehydrate the 1 cup of sunseeds so I used them dry.
Source: Snowdrop, posted on http://thesunnyrawkitchen.blogspot.com/