· 1 c chick peas, cooked and well drained
· 1 c baking potatoes, cooked, mashed with skins on (the baking potatoes are dry and starchy)
· 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat, straight out of the container, not cooked or soaked
· 1 c wild rice, precooked
· 2 garlic cloves
· 1⁄4 c celery, chopped
· 1 c peppers, raw, chopped (in this case I had some red bell peppers, green bell peppers, and part of a fresh jalapeno)
· 1 c kale, raw, chopped
· 1 c onions, sauteed
· 1⁄8 c white sesame seeds, roasted
· 1⁄2 c sunflower seeds, raw
· 1⁄4 c Pepitas, roasted
· 1⁄8 c golden flax meal
· 2 tablespoons nutritional yeast
· 1 tablespoon Zatar seasoning
· 1⁄2 teaspoon black pepper, ground (I actually use a mixture of coriander, allspice, black-pink-white-green pepper corns)
· 1 teaspoon salt (optional, if your Zatar seasoning already has salt in it you could omit this. Otherwise, use it so your snacks aren’t “flat” tasting.)
Put the chick peas and the buckwheat in the food processor. Pulse until thoroughly mixed together.
Add the potatoes, onions and garlic. Pulse until well mixed in. (Some chunks are fine.)
Add all the veggies and pulse until they are small colored bits mixed in, but not totally gone. Texture is a good thing!
Add all the seeds and the flax and pulse.
Add the seasonings and the rice and pulse until the mixture is well blended and most of the rice isn’t full grains any more.
Dump out the mixture into a bowl and refrigerate for 1 hour to let all the flavors meld together.
Using the cookie press with a flower disk, create flower-shaped “cookies”.
Dehydrate for 2 hours at 145 degrees.
Dehaydrate 2-4 additonal hours at 125 degrees.
The length of time it takes to dehydrate something depends on ambient humidity and the moisture in the product. As with all dehydrator recipes, your time may vary.