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Shopping ListÂ
- 2 cups soaked walnuts (soak 4-12 hours)
- 1/3 cup sun-dried tomatoes (soak 20 minutes)
- 1/2 cup chopped carrots
- 4 dates, pits removed
- 2 Tbsp coconut amino
- 1 Tbsp extra virgin olive oil (first, cold-pressed)
- 2 tsp smoked paprika
- 1 tsp black pepper
- 2 tsp minced garlic
- 2 tsp fresh parsley
- 2 tsp Italian seasoning
- salt to taste
- 2 Tbsp psyllium husk (binder)
- 1 tsp fennel seeds
- 1 tsp red pepper flakes
- raw agave syrup
‍
Directions
- Add walnuts, sun-dried tomatoes, carrots, dates, coconut amino, olive oil, paprika, black pepper, garlic, parsley, Italian seasoning, and salt to a food processor. Blend until the mixture has a paste-like texture. Transfer to a bowl
- Add psyllium husk, fennel seeds, and red pepper flakes to the mixture. Stir or use hands to combine. Allow mixture to set for 10 minutes
- Separate the mixture and roll into sausage links (recipe should make 12-15 links)
- Dehydrate at 110 degrees Fahrenheit for 6 hours. Flip halfway through
- Roll links in a small amount of agave syrup before serving
- Enjoy with fresh fruit, raw crackers, avocado, and sprouts
‍
Shopping ListÂ
- 2 cups soaked walnuts (soak 4-12 hours)
- 1/3 cup sun-dried tomatoes (soak 20 minutes)
- 1/2 cup chopped carrots
- 4 dates, pits removed
- 2 Tbsp coconut amino
- 1 Tbsp extra virgin olive oil (first, cold-pressed)
- 2 tsp smoked paprika
- 1 tsp black pepper
- 2 tsp minced garlic
- 2 tsp fresh parsley
- 2 tsp Italian seasoning
- salt to taste
- 2 Tbsp psyllium husk (binder)
- 1 tsp fennel seeds
- 1 tsp red pepper flakes
- raw agave syrup
‍
Directions
- Add walnuts, sun-dried tomatoes, carrots, dates, coconut amino, olive oil, paprika, black pepper, garlic, parsley, Italian seasoning, and salt to a food processor. Blend until the mixture has a paste-like texture. Transfer to a bowl
- Add psyllium husk, fennel seeds, and red pepper flakes to the mixture. Stir or use hands to combine. Allow mixture to set for 10 minutes
- Separate the mixture and roll into sausage links (recipe should make 12-15 links)
- Dehydrate at 110 degrees Fahrenheit for 6 hours. Flip halfway through
- Roll links in a small amount of agave syrup before serving
- Enjoy with fresh fruit, raw crackers, avocado, and sprouts
‍
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