1 c. Almond Meal
1/4 c. Nutritional Yeast
1 T. Flax seed, ground
1/8 t. nutmeg
1 ¼ t. Celtic Sea Salt (fine)
Mix together, set aside in bowl.
1 c. Sunflower seeds (soaked)
2 c. Cashews (soaked)
¾ c. Kelp Noodles (Sea Tangle)
½ c. Flax Seed
2 T. Nutritional Yeast
2 t. Salt
½ t. Onion Salt(or more to taste)
¼ t. Celery Seed
¼ t. Cumin
1/8 t. Nutmeg
Pinch Garlic Powder
Pinch White Pepper
¼ c. Spring Water (more or less)
Place ingredients, minus water, in a food processor. Process and add water until a chunky, oatmeal cookie batter consistency, not too smooth. Scoop out with a tablespoon and shape to a nugget, roll it in the crust and put on a dehydrator screen. Repeat until used up.
Dry at 145 degrees for 1 hour, than at 100 degrees for 12 – 24 hours, until just damp in the middle. Serve warm from dehydrator. I freeze extras and warm in dehydrator before eating.
Having a toddler, nieces, and nephews that love ‘nuggets’, I’ve been playing with a possible RAW, vegan replacement for ‘chicken nuggets.’ So far, I’ve come up with this recipe that both my husband and daughter like! It’s not a complete replacement for taste and texture, but a pleasing substitute!
Click the button below to download the printable PDF.
© 2009-2016 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!