Ingredients:
·2 sheets of nori seaweed
·1 cup of sunflower seeds
·1/4 cup water
·1/2 teaspoon cayenne pepper
·2 fresh dates
·2 tablespoons tamari
·2 teaspoons cumin
·1 teaspoon crushed chili
·2 tablespoons onion powder
·1 teaspoon garlic powder
·2 tablespoons lime juice
·5 kaffir (knotted) lime leaves
·1 stalk of finely grated lemongrass
·1/4 cup fresh coriander
·5 large fresh basil leaves
·1 teaspoon of powdered ginger
·1 teaspoon oregano
·1/2 teaspoon salt
Preparation:
Mix all ingredients in a food processor until you get a uniform mixture.
Divide it into two parts, spread them on two sheets of nori seaweed and cover with the other two sheets of nori seaweed.
Dry the rectangles in a dehydrator for 10 hours at 45°C.
After that, use a sharp knife to cut into cubes approximately 2 x 2 cm and dry them for another 2-6 hours.
Drying time depends on what kind of texture you want.
If you dry them very well, you can store them in a tightly closed container at room temperature.
If you don't dry them completely, store them in a sealed container in the refrigerator.