I have recently seen a few vegan twiggy sticks popping up in health food stores and on blogs including Lexie's Kitchen so decided to have a play with some ingredients and create my own version. These savoury treats, which are packed full of goodness,are perfect for lunch boxes, toddler snacks or served with a cider or beer on a hot Summers afternoon. The recipe can be adjusted to suit personal taste and extra vegetables such as carrot and beetroot can also be added.
Vegan Twiggy Sticks
1 packet of Nori sheets
1 cup Pumpkin seeds
1/2 cup Sunflower seeds
1 cup Sesame seeds
1 large clove of garlic crushed
1/2 teaspoon Oregano (or other Italian style herbs)
1/2 teaspoon Cumin
1/2 teaspoon herbamare
2 teaspoons agave
1 teaspoon tamari or coconut amino's
Soak seeds in water for at least 1 hour. Rinse seeds well and place in the food processor along with all of the ingredients except for the Nori sheets. Blend together until well combined and pasty. Season to taste. Cut 4 nori sheets in half. Dampen sheets with a little water and place a thin line of mixture down the middle. Roll into straws and dehydrate for 4-8 hours depending on how crispy you like them.
1 packet of Nori sheets
1 cup Pumpkin seeds
1/2 cup Sunflower seeds
1 cup Sesame seeds
1 large clove of garlic crushed
1/2 teaspoon Oregano (or other Italian style herbs)
1/2 teaspoon Cumin
1/2 teaspoon herbamare
2 teaspoons agave
1 teaspoon tamari or coconut amino's
Soak seeds in water for at least 1 hour. Rinse seeds well and place in the food processor along with all of the ingredients except for the Nori sheets. Blend together until well combined and pasty. Season to taste. Cut 4 nori sheets in half. Dampen sheets with a little water and place a thin line of mixture down the middle. Roll into straws and dehydrate for 4-8 hours depending on how crispy you like them.
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