1 C rye, sprouted
1 C lentils, sprouted
1/4 t caraway seeds
1 t dried onion flakes
1 T Braggs or to taste
1/4 C tahini
Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.
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