Ingredients:
1 cup walnuts or pecans
4 1/2 cups water
1/4 cup onion powder
1/2 tsp onion salt
1 1/4 tsp garlic salt
3/4 tsp celery salt
1/2 tsp - Himalayan salt
2 cups bulgar wheat
Yield: 3 cups
Directions:
1. Blend the nuts and first cup of water until creamy.
2. Add the second cup of water to the blender and all the seasonings. Blend until smooth.
3. Pour into a large saucepan and add remaining water.
4. Bring to a boil.
5. Add the bulgar wheat to the sauce pan, stirring until thoroughly mixed. Return to a boil.
6. Reduce heat to low. On low heat, cook 15 minutes.
7. Let mixture cool until thick.
8. Use in recipe immediately
Refrigerate up to 5 days
To Preserve:
1. Spread crumbles on cookie sheet. Preheat over to 200 degrees F. Place crumbles with cookie sheet in over and dehydrate for about 3 1/2 hours. Stir and break up crumbles every hour. Continue until the burger is completely dehydrated.
2. Remove from oven, when crumbles are dehydrated.
3. Let crumbles cool.
4. Pour dehydrated crumbles into Ziplock (gallon sized) freezer bags and seal bags. Place bags in pantry or dry food storage area.
Dehydrated crumbles keep for 6+ months.
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