Dehydrated Recipes

Rolled Sunflower Seed and Lemon Sticks | Commercial Dehydrators

These delicious sticks are a crowd-pleaser. They're easy to eat and share and will have your friends asking for more.

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Serves
4
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
24 hours
Ingredients
  • 4 3/4 cups raw sunflower seeds, divided
  • 1/2 cup freshly squeezed organic lemon juice
  • 1/2 cup organic Nama Shoyu
  • 4 garlic cloves, peeled
Ingredients
macros
  • 4 3/4 cups raw sunflower seeds, divided
  • 1/2 cup freshly squeezed organic lemon juice
  • 1/2 cup organic Nama Shoyu
  • 4 garlic cloves, peeled
Instructions
  1. To make crust: Add 2 3/4 cups of the sunflower seeds into a blender or food processor and process. Spread ground sunflower seeds onto a large dish.
  2. To make sticks: Mix lemon juice, garlic, Nama Shoyu and 2 cups of sunflower seeds into a blender and process until smooth. Spoon a small quantity of the ground mixture onto your palm; roll into a thick stick shape about 3 3/4 inch (9.5 cm) long. Do this to the remaining lemon juice mixture, then coat by rolling each piece into the ground sunflower seeds.
  3. Transfer the coated sticks gently to dehydrator sheet. Place in a dehydrator and dry at 100°F (38°C) for 18 to 24 hours.
  4. Serve warm with marinara sauce.
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Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
24 hours
Ingredients
  • 4 3/4 cups raw sunflower seeds, divided
  • 1/2 cup freshly squeezed organic lemon juice
  • 1/2 cup organic Nama Shoyu
  • 4 garlic cloves, peeled
Ingredients
macros
  • 4 3/4 cups raw sunflower seeds, divided
  • 1/2 cup freshly squeezed organic lemon juice
  • 1/2 cup organic Nama Shoyu
  • 4 garlic cloves, peeled
Instructions
  1. To make crust: Add 2 3/4 cups of the sunflower seeds into a blender or food processor and process. Spread ground sunflower seeds onto a large dish.
  2. To make sticks: Mix lemon juice, garlic, Nama Shoyu and 2 cups of sunflower seeds into a blender and process until smooth. Spoon a small quantity of the ground mixture onto your palm; roll into a thick stick shape about 3 3/4 inch (9.5 cm) long. Do this to the remaining lemon juice mixture, then coat by rolling each piece into the ground sunflower seeds.
  3. Transfer the coated sticks gently to dehydrator sheet. Place in a dehydrator and dry at 100°F (38°C) for 18 to 24 hours.
  4. Serve warm with marinara sauce.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/