Candied Brussels Sprouts

Note: This recipe requires 24 hours of dehydration.

Ingredients:
1 lb. organic medium sized Brussel sprouts
1 tbsp. garlic powder
1/4 cup organic maple syrup
3 Tbsp. tamari
2 Tbsp. apple cider vinegar
1/2 tsp. onion powder

Directions:
Rinse and drain the Brussel sprouts. Cut them into slices and place into a large mixing bowl and set aside. Place the garlic, maple syrup, vinegar, tamari, onion powder, into a measuring cup. Then take the measuring cup and whisk all of the ingredients together until evenly mixed. Drizzle the sauce evenly over the Brussel sprouts. Take a spoon and mix thoroughly. Take 2 dehydrator trays with teflex sheets. Spread the Brussel sprouts over 2 trays evenly so that they have room to breathe. Set the dehydrator at 115 degrees and dehydrate for 24 hours. After 12 hours, remove the trays and flip them over onto another tray with a teflex sheet. If the brussel sprouts stick to the first sheet, scrape them loose with a spatula. Continue dehydrating for the remaining 12 hours.

Stored in the freezer in an airtight container, it will last for 3 months.

Makes 5 cups