3 T ground flax – see Note below
6 T water
1 cup carrot pulp – See Note below
1 cup sunflower seeds, ground
½ cup finely minced celery
6 T finely minced onion
2 T finely minced red pepper
1 t parsley
2 t coconut liquid aminos ( You can use Braggs or raw soy in place of the coconut aminos)
In a blender, combine the ground flax seeds and water, blending thoroughly. Immediately pour the mixture into a bowl and set aside. Rinse the blender container before the mixture left in it hardens and becomes difficult to wash out.
In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and liquid aminos. Add the flax seed mixture and mix thoroughly. If necessary, add more water so the mixture can be formed into patties. Form into six ½ inch thick patties. Dehydrate for 4 – 8 hours, leave them in the sun until warm or place them in a warm oven for 10 – 15 minutes.
NOTE: To grind flax seeds, place them in an electric coffee grinder and grind until powdered. To make carrot pulp, put carrots through a heavy-duty juicer, using a juicing screen. Use the pulp in the recipe. Drink the juice, or reserve it for another use.