2 cups of almonds soaked for 8 hours
1 whole knob of garlic, crushed
1 packet of nori sheets cut into quarters
1/2 cup nama shoyu
Nama shoyu is like soy sauce or tamari but it is not pasturised and contains living enzymes, however it does contain gluten so use tamari if you need to avoid gluten.
Blend almonds first to grind as much as possible. They will become sticky be because they are wet. Add the crushed garlic and nama shoyu and blend again.
Place a spoonful of almond mixture in each nori quarter and roll up.
Dehydrate for 12 hours and 105 degrees F. They will be crisp.