This one is for all of you who enjoyed these so much at the Banff Yoga Festival! Sprouted walnuts and sunflower seeds are combined with pepperoni spices and then wrapped in nori before going into the dehydrator. The nori casing almost pops in your mouth like the real thing! These last well in the fridge or even at room temperature once dehydrated and are the perfect protein rich savory snack!
Ingredients:
- 21/2 cups of raw sunflower seeds soaked in plenty of water for at least 6 hours
- 11/2 cup of raw walnuts soaked in water for at least 6 hours
- 11/2 cups of roughly chopped raw organic carrots
- 1/2 cup of chopped raw organic beets
- 1/2 cup fresh lemon juice
- 1/2 cup of miso
- 1 Tbsp. of chipotle chili powder
- 1 Tbsp. of turmeric powder
- 2 cloves of minced garlic
- 1 Tbsp. of whole fennel seeds
- 1 tsp. of himalayan pink salt
- 10-12 raw nori sheets, cut in quarters (you can leave them whole but I like to make smaller rolls as I find they dehydrate more evenly)
Drain the sprouted sunflower seeds and walnuts. Rinse well with lots of fresh water. Divide the mixture in half. You will need to process the mixture in two batches unless you have a very large food processor. Combine the rest of the ingredients in a big bowl. Add 1/2 of the sunflower and walnut mixture to the food processor along with 1/2 of the rest of the ingredients. Process until smooth. Scoop into a large bowl and repeat with the remaining ingredients. Mix everything together well with your hands. Adjust the spiciness and saltiness if desired but keep in mind that the flavours do intensify as the not rods dehydrate!
Now you are ready to roll. Begin by filling a small bowl with water so that it is handy to wet the seam of the nori roll to seal it. Place a nori roll on your work surface with the rough side up and the longest edge facing you. Spoon about 1 heaping Tbsp. of the filling along the nori sheet width-wise, leaving a half an inch or so on the side closest to you. Once rolled they should be about 3/4 inch thick.
Roll the nori up tightly so that it fits snuggly around the filling. Make sure that the filling goes all the way to the ends. Once rolled, dip your fingers in the bowl of water to wet the seam before sealing.
Arrange the not rods on the mesh screen of your dehydrator and then sprinkle with a little bit of chipotle powder.
Dehydrate for 24 hours. They should be slightly squishy but a little bit firm to touch. If they appear soft and wet, dehydrate for an additional 6-12 hours. If you over dehydrate them they will be dry and crunchy. Store either in the fridge or in a sealed container at room temperature. I have never had these go off on me but we tend to go through them quickly!
