ALMOND STUFFING
- Makes 4 servings
-- 2 cups almonds, soaked 8-12 hours, drained, and rinsed (about 2 1/2 cups after soaking)
-- 1 apple, cored and chopped
-- 2 cloves garlic, crushed
-- 1/2 yellow onion, chopped
-- 4 stalks celery, diced
-- 2 tablespoons ground golden flax seeds
-- 1 tablespoon olive oil
-- 2 teaspoons tamari
-- 1/2 teaspoon sea salt
-- 2 tablespoons poultry seasoning
Place the soaked almonds in a food processor and process until smooth. Add the apple, garlic, and onion and pulse briefly, to incorporate and chop slightly. Remove the almond mixture to a mixing bowl and add the celery, ground flax, olive oil, tamari, sea salt, and poultry seasoning. Mix well. Crumble the stuffing onto a dehydrator mesh sheet (no teflex needed) and dehydrate at 105 degrees F for 5 hours. Stored in a sealed container in the refrigerator, Almond Stuffing will keep for five days.
Serve garnished with cranberry relish.
This recipe comes from Jenny Cornbleet and Living Light Culinary Art Institute.
Love to all,
Schall
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