You can make these any size or shape that you want depending on your preferences or the occasion.
220g pumpkin seeds
260g sunflower seeds
50g golden flax seeds, finely ground
1 small red onion
5 dried apricots
1 red pepper
1 sundried tomato
5g fresh parsley
1 clove of garlic
1/2 teaspoon finely ground black pepper
Pinch of Himalayan sea salt
Makes about twelve cutlets or about thirty nuggets. Keeps for about seven days when refrigerated in a sealed container.
Soak the sundried tomatoes in water for at least an hour, then drain and rinse. Remove the seeds and stalk from the pepper. Core the apple. Finely chop the sundried tomato, garlic, apricots and parsley.
Grind the flax seeds to a flour.
Add all the ingredients except half of the flax seeds and half of the paprika to a food processor and process until fi nely ground and sticky, but not a paté.
Mix the remaining flax and paprika together on a small plate.
Take one piece at a time and make cutlet or nugget shapes with them. Roll in the flax mixture and place them on a dehydrator tray.
Dehydrate at 115°F/46°C for about six to eight hours.