Breads & Muffins, Entrees & Casseroles, Granolas & Trail Mixes
Holiday Stuffing Loaf Recipe
2 cloves Garlic, chopped fine
2 tbsp Rosemary
2 cups Walnuts, soaked 12 hours and drained
1 tbsp organic unpasteurized white Miso
1 cup Parsley sprig (as garnish)
2 tbsp fresh Sage
2 tbsp fresh Thyme
2 cups Almonds, soaked 12 hours and drained
1 large Onion, chopped very fine
6 stalks Celery, chopped fine
1 cup Cranberries (as garnish)
1Place garlic in a food processor and process
2Then add sage, rosemary, and thyme, processing well
3Next add walnuts, almonds, and miso, one at a time and continue to process
4Spoon mixture into a bowl
5Stir in onion and celery. Spoon mixture onto a Paraflexx® lined Excalibur® Dehydrator tray and form into an oval loaf shape
6Dehydrate at 105 degrees F for 6 hours
7Flip loaf and remove Paraflexx® sheet
8Dehydrate for an additional 4 to 6 hours. Garnish with parsley and cranberries
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