Nori Veggie Snacks

These are an easy, handheld snack that my kids love.

And the best part is that they are so nutritious.  The nori provides some iodine, the veggies provide a ton of antioxidants, vitamins and other minerals.

They are a little fiddly and messy to make, but the results are SO worth it!

These make a great lunch box filler, or a hand-held snack at any time.

You do need a dehydrator to make these.

Because these contain bell peppers and sundried tomatoes, they are an AIP stage 4 reintroduction.

When reintroducing foods on the AIP, I recommend this guide.

Nori Veggie Snacks

makes aprox 36

• 12 Nori sheets – cut into ⅓ lengthwise
• 8oz sunflower seeds
• 8oz pumpkin seeds
• ¼ cup sundried tomatoes – drained if in oil
• 1 red bell pepper – seeds removed and roughly chopped
• 1 beet – peeled and grated
• 1 carrot – peeled and grated
• 4 cloves garlic – crushed
• 5 tbsp lemon juice
• ½ tsp cayenne pepper
• sea salt and freshly ground black pepper

Place the sunflower seeds, pumpkin seeds, sundried tomatoes, pepper, beet, garlic and cayenne in a food processor.  Blend while gradually adding the water until it forms a smooth paste.  You may need more or less water depending on how juicy your veggies are.

Taste and season with salt and pepper.  Avoid using too much salt as it will become more concentrated when dehydrated, and you do not want it to be too salty.

Transfer the paste to a small ziplock bag.  Press out as much air as possible and seal.  Now snip off one corner to turn it into a piping bag.  You want to be able to pipe out lines of the paste that are about ¼-½ inch thick.

Lay a strip of nori on the counter, shiny side down.  Spritz it with a little water using a spray bottle.

Pipe a line of the veggie paste down the center of the nori.  Roll the nori around the filling, spraying with a little more water if necessary.  Press the edges of the slightly dampened seaweed together to seal.

Repeat this with all of the other nori sheets.

Place your nori veggie snacks on a dehydrator tray and dry overnight (I set the temperature of mine to 52°C/125°F).

When they are ready, they should be firm and dried out, and the nori should be crisp.

Allow to cool and store in an airtight container until needed.

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