4 cups dried juice pulp made from the following juice:
Napa cabbage stems
Mixed together in food processor.
1/2 cup pumpkin seed
1/2 cup ground flax seed
4T chia seed
3t Celtic Sea Salt
1/4 cup Nutritional Yeast
2 T ground Mustard
2T all Purpose Sea Seasoning (dried kelp, chlorella powder, amare)
3t Smoked Paprika
1/2 cup EVOO
Roll out on dehydrator trays and dehydrate at 100 degrees for 12 – 24 hours. For oven, roll on cookie sheet at oven’s lowest temperature for 4 – 5 hours. At the end of this process, take them out and flip them over using a sharp knife or pizza cutter to score them. Put back in dehydrator or oven for the same amount of time.
It’s a lot of work for a great treat! Worth the effort!