Wakame Miso Nut Crumbles

This is my favourite recipe from my raw food chef training. These nut crumbles are simply addictive - believe me I have shared them with my besties and they got quite protective about sharing them with anyone else.

Know your nutrients

There is nothing in this recipe that isn't good for you. And by using a dehydrator you are not cooking the ingredient, thus retaining all of their natural vitamins and minerals. Wakame is a delicious edible seaweed. I only source New Zealand organic seaweed, not the asian varieties as our waters are the cleanest on earth... and, well, you just don't know what is being dumped in the waters of those coasts (not to mention Fukushima!). Seaweed packed full of folate (great for pregnant woman), full of magnesium and calcium and has great amounts of iodine which is needed for strong metabolism of cells - the process of converting food to energy. It also maintains the balance of the thyroid grand and is needed for the production of thyroid hormones (again great for woman trying to conceive or pregnant) Oh and Vitamin D -  seriously, pregnant or conceiving woman take note! 


  • 400g Almonds, soaked
  • 300g Pumpkin seeds, soaked
  • 300g Sunflower seeds, soaked
  • 300g Sesame seeds, soaked
  • ½ c chia seeds
  • 25g dried Wakame sea weed (1 bag), 
  • crushed and soaked for 2 hours
  • 3 T Tamari sauce
  • 4 T Brown Rice Miso
  • 1 T Honey/coconut flower nectar
  • 3 cloves of Garlic, minced (Microplane)
  • 2 t natural sea salt
  • ½ t mild chili powder
  • 1 lemon juiced
  • 1 lime juiced


In a food processor pulse the almonds and pumpkin seeds into a coarse crumbly texture. 

Combine everything else in a large mixing bowl and stir well.

Spread loosely onto Teflex sheets and dehydrate till crisp and completely dry. If you don't have a dehydrator, you can use a fan forced oven set to 90C. You will need to stir them every 30 mins and leave in oven for 3-4 hours.

Enjoy as crumble over your salads or as individual snack.

You can also halve this recipe as it makes a lot! Although I guarantee you will eat it!

A big thanks to the most amazing Raw Food Chef ever - Rene Archer for this recipe and teaching it to me!