Place sunflower seeds and garlic in a food processor. Process into small pieces. Add celery, oil, salt, sage, and pepper, and process to mix well. Set aside.
Place coconut meat in four flat bunches on a 14-inch-square Excalibur Dehydrator tray, so you can then place patties on top. Form sunflower mixture into four patties, about 3/4-inch thick. Place on top of coconut meat. Dehydrate for 2 to 3 hours at 104°F. Flip with coconut meat attached and dehydrate for another 2 or 3 hours.
Recipe Notes
From Ani’s Raw Food Essentials by Ani Phyo (Da Capo Lifelong, 2010). Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group
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Photo by Tyler Golden.