1 cup soaked almond
½ cup grated carrots
½ cup chopped celery
3 tablespoons ground flax seeds
2 tablespoons parsley or cilantro
½ chopped onions
1-2 cloves garlic
1 teaspoon Italian Spices (basil, thyme, oregano)
2 teaspoons Nama Shoyu
1/2 teaspoon Celtic sea salt
2/3 cup water
Soak almonds overnight and drain.
Blend all of the ingredients in a food processor.
Form into 3” patties about ¼” thick on a teflex sheet, parchment paper or other non-stick surface. The thinner they are, the quicker they will dry.
Dehydrate for aprox 8 hrs at 105 degrees. Leave for as many hours as it takes to get to desired hardness.
Flip burgers every few hours. Once dry, store in refrigerator.
Recipe taken from
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