Crunchy snack from the sea

The power and variety of flavors and textures, which can be achieved with raw cooking, can also be experienced in “humble” snacks.

Raw cooking in a raw and lively cuisine, which enhances health and the enjoyment of food with all its nutritional properties.

Techniques without the use of heat such as fermentation or germination are used. It also allows dehydration, but in this one the maximum temperature is about forty or forty-five degrees, which is the ambient temperature of a summer day in the sun.

CRISPY ENCHILADO SNACK RECIPE

These crunchy snacks have been sprinkled with nori seaweed and sunflower seeds.

They have a taste of the sea that enchants and a touch of spiciness that makes them very tasty.

Ingredients for 6 people

• 3 <>/<> sheets of nori seaweed
• 200 g sunflower seeds (pre-soaked in water for about 8 hours)
• 60 ml lemon juice
• 1 teaspoon garlic powder
• 2 tablespoons nutritional yeast
• 1 teaspoon sweet paprika
• Dried chili to taste
• 60 ml water
• 1 teaspoon salt
• 2 tablespoons virgin olive oil

Preparation

1. Strain and wash the seeds and mash them with the rest of the ingredients, except the nori, until you get a creamy consistency.
2. Spread the cream on the nori sheets and mark them into squares about 3 cm on each side.
3. Dehydrate at 45°C for about 12 hours or until crispy.