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1 C almonds, soaked 12-48 hours and blanched
1 C pumpkin seeds, soaked 6-8 hours
1 C sesame seeds, soaked 6 hours
1 C filberts, soaked 6 hours
1 C white onions, finely chopped
1 T poultry seasoning
2 tsp. powdered kelp
1 C parsley, finely chopped
3 T flax seeds, soaked 2-4 hours
3 T Bragg Liquid Aminos
2 T lemon juice
In food processor with "S" blade, process nuts and onions or process nuts in a champion juicer with the solid plate. Add
onions, spices, lemon juice and mix well. Form dough using a turkey cookie cutter, place on dehydrator tray covered with
teflex sheet. Dehydrate at 105 degrees for 4 hours until a crust has form. You can either eat them now or turn over, and
remove teflex sheet, continue drying for 8 hours or until moisture desired is obtained. Serve warm plain or your favorite sauce.