Ingredients:

Crust:

• 1 c. Almond Meal
• 1/4 c. Nutritional Yeast
• 1 T. Flax seed, ground
• 1/8 t. nutmeg
• 1 ¼ t. Celtic Sea Salt (fine)

Mix together, set aside in bowl.

Nuggets:

• 1 c. Sunflower seeds (soaked)
• 2 c. Cashews (soaked)
• 1 Zucchini
• ¾ c. Kelp Noodles (Sea Tangle)
• ½ c. Flax Seed
• 2 T. Nutritional Yeast
• 2 t. Salt
• ½ t. Onion Salt(or more to taste)
• ¼ t. Celery Seed
• ¼ t. Cumin
• 1/8 t. Nutmeg
• Pinch Garlic Powder
• Pinch White Pepper
• ¼ c. Spring Water (more or less)

Place ingredients, minus water, in a food processor. Process and add water until a chunky, oatmeal cookie batter consistency, not too smooth. Scoop out with a tablespoon and shape to a nugget, roll it in the crust and put on a dehydrator screen. Repeat until used up.

Dry at 145 degrees for 1 hour, than at 100 degrees for 12 – 24 hours, until just damp in the middle. Serve warm from dehydrator. I freeze extras and warm in dehydrator before eating.