” This is one of my all-time fav snacks – an indescribable taste with a raw energy boost, high in minerals and proteins” Dr Jane

These Raw Nori Snacks are the plant-based version of traditional meat sticks.

Nori Stix are full of flavour and savoury goodness. They are dehydrated at a low temperature to ensure the maximum amount of nutrients is retained.

Nori Stix are an excellent snack for busy people on the go. You can also put them in the children’s lunchboxes for a healthy school snack.

Prep Time: 30 minutes
Dehydrating Time: 1 day
Total Time: 1 day 30 minutes

Equipment:
Dehydrator or oven on low

Ingredients:
2 1/2 cups sunflower seeds
2 cups carrots, chopped
1 1/2 cups Brazil nuts, or almonds
1/2 cup miso paste or tamari
1/2 cup lemon juice (juice of 1 whole lemon)
1 tbsp fresh ginger, chopped
3 cloves of garlic, chopped
1 tbsp chilli flakes, dried
1 tbsp turmeric, ground
8-10 sheets of nori seaweed

Instructions:
1. Soak the shelled sunflower seeds for 2-4 hours to maximise nutrient access and help with blending.
2. Drain the water and add the seeds to a food processor.
3. Place all remaining ingredients for the filling (except nori) into the food processor and process until smooth. The mixing may have to be done in two batches, which must then be mixed in a large bowl.
4. Use scissors to cut the nori sheets in half parallel to the lines scribed on the sheets.
5. ⁠Place the cut nori sheet on a work surface with the rough side facing up and the long edge facing you.
6. Spoon 4 tablespoons of the mixture onto the half sheet.
7. ⁠Smooth mixture into a solid line along the length of the sheet, about 2.5-5cm wide.
8. Roll up the Nori Stix, starting with the edge closest to you, with the filling inside.
9. ⁠With 1.5cm of nori sheet left, stick the remaining nori sheet to the roll by dipping your fingers in a water bowl and running them along the edge of the nori wrap.
10. ⁠Complete the rolling to finish.
11. ⁠Place on the dehydrator or baking paper-lined baking tray with the seam side down.
12. Repeat until all the filling is used up. This mix makes approximately 16 Nori Stix.
13. Dehydrate the Nori Stixs at 45 degrees C for 24-36 hours.
14. ⁠Once finished, place the Nori Stixs in a container and store them at room temperature.
To do this in the oven, try baking at 95 degrees C for 10-16 hours, checking regularly.

Notes:
Make the Nori Stix Recipe Soy-Free: Chickpea miso is now available for those who choose to limit soy.

Nutritional Yeast can also offer the same umami, or savoury, flavour as miso and has the added benefit of being fortified with B vitamins.

Ensure your miso does not contain barley to make the Nori Stix Recipe gluten-free. An option is to use shiro miso, which is made from sweet white rice.

Enjoy!!

(Recipe adapted from Rachel Greening)