Ingredients
Serves: 4
Sunflower base (see tip)
Method
- Make the marinade by combining the lime juice, vinegar, sesame oil, maple syrup, nori, paprika, juniper berries, and salt in a mixing bowl. Set aside.
- Using a sharp knife or a spiraliser, cut the papaya into thin slices. Place the sliced papaya into the mixing bowl and let it marinate for about 1 hour.
- When ready, remove the marinated papaya from the bowl, reserving the marinade. Lay the papaya out flat on a tray lined with baking paper. Dehydrate in the oven at the lowest temperature for about 1 hour.
- Remove the juniper berries from the marinade. Pour the remaining marinade into a small serving bowl and set aside for dressing.
- Meanwhile, to make the base, blend the sunflower seeds and flaxseeds in a blender until finely ground. Please set a bowl and combine with a psyllium husk, sesame seeds, and salt. Add in the water and mix well to combine.
- Line a tray with baking paper. Form the mixture into small patties on the tray, about 2 to 3 cm thick. Place in a dehydrator for four hours or in the oven on the lowest temperature for about three hours. Gently flipped the patties, then dehydrate again for the same time. They are done when dry but still have a slight sponges.
- Serve the dehydrated papaya with crackers of your choice, if you like. Dress the papaya with a little of the reserved marinade and garnish with fresh dill. Enjoy!
TIP: You can use store-bought savoury crackers in place of home-made sunflower base, if you like. Raw or seed crackers work well.
