December 16, 2010
3 Tbsp ground flax seed
7 Tbsp water
1/2 cup almonds, soaked for 6-8 hours
2 cups chopped spinach (fresh or frozen)
1/4 cup sprouted buckwheat flour - or almond flour/meal
1/2 red bell pepper seeded and chopped
2 Tablespoons celery, finely diced
3 Tablespoons carrots, finely grated
1/3 cup onion, chopped
2 Tablespoons sun dried tomatoes, soaked and finely chopped
1 Tablespoon olive oil
1/2 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cumin powder
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon paprika
dash cayenne pepper
2 Tablespoons nutritional yeast (optional)
1 teaspoon honey or your favorite sweetener(optional)
1/4 cup water as needed to blend
In a small bowl, mix ground flax seed with 7 Tablespoons water. Whisk and set aside.
In food processor, mix almonds until finely ground. Process remaining ingredients and season to taste.
Add flax mixture to food processor and mix. Roll into 1 or 2 inch balls. Place on non-stick sheet and dehydrate at 110 degrees for 2 hours.
Transfer spinach balls onto mesh trays and continue to dehydrate at 110 degrees for 6-8 hours.
Store in freezer and defrost as needed by warming in dehydrator for 30 minutes.
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