Yields 20 fish sticks
1 cup raw almonds, soaked
1 cup raw sunflower seeds, soaked
1/2 cup celery, minced
1/2 cup red onion, minced
1/4 cup fresh lime juice
1 Tbsp + 1 tsp kelp powder
1 tsp Braggs Aminos or Tamari
1 tsp sea salt
1 tsp dried dill weed, or 1 Tbsp fresh dill weed
1/2 cup water
Breading
Yields 1 1/4 cups
1/2 cup raw cashews
1/4 cup ground flax seeds
1 tsp smoked paprika
1 tsp smoked sea salt
1/2 tsp fresh ground black pepper
1 tsp nutritional yeast
Preparation:
1. After soaking the almonds and sunflower seeds, drain and rinse them. Place them in the food processor, fitted with the “S” blade. Process until they break down to a paste.
2. Add the celery, onion, lime juice, kelp powder, Braggs Aminos, salt and dill. Process Process until blended together. Scrape the sides down occasionally.
3. While the food processor is running, drizzle in water - add only enough to make the paste moist. Transfer to a bowl.
4. To make the breading, grind the cashews in the food processor to a small crumb size. Don’t over process, as this will start to release the oils.
5. Add the ground flax seeds, paprika, salt, pepper and yeast. Pulse together and pour into a rectangular container for dredging.
6. Measure out 2 Tbsp of “fish batter” and shape into a fish stick. Then coat with the breading and place on the mesh sheet that comes with your dehydrator. Continue until all the batter is used.
7. Dehydrate at 145 degrees for 1 hour then reduce heat to 115 degrees and continue drying for 4 -6 hours. Don’t dry these too much that they get hard… fish sticks are moist.
8. Store leftovers in the fridge for up to 5 days. You can reheat them by placing them back in the dehydrator for a while.