Spicy Chili Salad Sprinkles

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Today I have a recipe that will kick up your regular salad. These raw spicy chili salad sprinkles are easy to make, are full of crunch and flavour, and are also great on top of a raw soup.

I highly recommend investing in a good dehydrator if you’re into raw food. It really opens the door to making gluten free, grain free crackers, breads, cookies, granola, and bars. Plus it’s always a good idea to soak and dehydrate all nuts that you use in order to remove the enzyme inhibitors making them more digestible.

Spicy Chili Salad Sprinkles

1  cup pumpkin seeds

1 cup sunflower seeds

2/3 cup pistachios

1/4 cup sesame seeds

6 tablespoons nutritional yeast

4 tablespoons olive oil

2 teaspoons chili powder

1 1/2 teaspoons cumin

1/2-1 teaspoon chipotle powder (depending on how spicy you want them)

1 teaspoon himalayan salt, or to taste

Soak the sunflower seeds, pumpkin seeds, and sesame seeds for 6 hours. Drain and rinse very well. Toss all ingredients together in a large bowl. Spread the mixture over 2 telex lined dehydrator trays. Dehydrate at 145F for 1 hour and then at 115F for 24 hours or until the mixture is crunchy. Store in a sealed container at room temperature.

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Recipe by Chef Heather Pace, www.sweetlyraw.com 

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