Ingredients

1½ cups corn off the cob or frozen corn
1 cup carrots (shredded)
1 cup zucchini (shredded)
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon sea salt (or to taste)
1 cup golden flaxseed (ground)

Recipe Directions

1. In food processor, blend 1/2 cup of corn until pureed.

2. Add the remaining corn, carrots, zucchini, oil, garlic powder, onion powder, chili powder, and salt. Pulse a couple times. Do not puree.

3. Mix flaxseed and another serving of garlic powder, onion powder, chili powder, and salt on a plate.

4. Scoop out a tablespoon size of the corn mixture and gently roll in flaxseed mixture until coated.

5. Lay on mesh dehydrator sheet and shape as desired. Do this with the remaining mixture.

6. Place in dehydrator at 145F for 1 hour. Then flip, reduce the temperature to 105F, and continue dehydrating until your preferred texture is reached. (Likewise, the nuggets can be cooked at a low temperature the entire time for a longer time period).

7. Serve with dip.

Aziah's Thoughts

By Aziah

Finally, something my kids love! A mild-tasting veggie nugget for kids to snack on.

I imagine you could make these in advance and freeze them, then thaw and warm in the dehydrator.

Serve with my remoulade sauce (recipe is in my profile) for a more adventurous taste.

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Comments

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angie207

Aug 09, 2010

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Thanks!

Aziah

Aug 09, 2010

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Maybe you could sub dried corn ground to a powder???

modified phill

Aug 09, 2010

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whoah. these look incredible! gotta try em soon with that sauce! O_O

RawKidChef

Aug 09, 2010

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Oh my Gosh, I would LOVE these! Could I substitute something else for flax seeds? I have trouble digesting seeds, nuts, and grains.

meganthevegan

Aug 09, 2010

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these sound like so much fun...gosh...when i get a dehydrator..I'm going to go CRAZY!

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