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A mild tasting veggie nugget for kids to snack on (finally, something my kids love!). I imagine you could make these in advance and freeze them (then thaw and warm in dehydrator).
Serve with my remoulade sauce for a more adventurous taste…see recipe in my profile.
1½ cup corn off the cob or frozen corn
1 cup shredded carrots
1 cup shredded zucchini
2 tablespoon olive oil
¼ teaspoon garlic
powder
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon sea salt, or to taste
1 cup golden flax seed,
ground
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
pinch of sea salt, or to taste
In food processor, blend 1/2 cup corn until pureed (I used frozen with a smidge of water but I guess fresh w/o the water can be used too). Add in rest of corn, carrots, zucchini, oil and first round of spices and pulse a couple times just to mix (do not puree veggies…you want some texture).
Mix flax seed and second round of spices on a plate. Scoop out a tbsp size of the corn mixture and gently roll in flax seed mixture until coated (it will be tough to work with). Lay on mesh dehydrator sheet and shape as desired into logs, balls, or nugget shapes. Do this with remaining mixture.
Place in dehydrator on 145 for 1 hour (excalibur only). Flip and reduce teperature to 105 and continue dehydrating until your preferred texture is reached. (likewise you can cook the nuggets at a low temperature the entire time for a longer time period if you prefer).
Serve with a dip.
