Alkaline Vegetable Patties

These Alkaline Vegetable Patties are excellent for simple work week meal preparations. A lot of times I will mix it up and really have fun with the filling. This is recipe is where I started. Eventually my patty varieties expanded to sweet fruit patties like apple pie, peach pie, and cherry pie. Utilizing the same crust, I simply brushed some agave nectar over them as soon as they were finished baking and they became an excellent dessert. I encourage you to try different savory filling combinations as well as sweet, take a photo of your work and send it to me. Just a refresher, here is the Dr Sebi Food List 


makes 12-14 ea large patties


3/4c Flax Seed (ground)

1- 1/2c Water (divided) 

3c Spelt Flour

1/2c Coconut Oil

1/2T Sea Salt


3ea Zucchini (cut 1" thickness, and quartered twice)

1ea Red Bell Pepper (medium diced)

2T Garlic (chopped, fresh)

4c Chickpeas (cooked, seasoned see below for my preferred spices)

2c Spinach (cooked, seasoned with sea salt to taste)

2c Wild Mushroom Blend (cooked, seasoned with sea salt to taste)


-Chef's Knife

-Cutting Board

-2 Large Mixing Bowls

-Large Prep Container 

-Large Saute Pan 

-Cooking Spoon/Spatula

-Stand Mixer/Food Processor (substitute a large bowl and mixing spoon if making dough by hand)

-Parchment Paper 

-Line Baking Tray


-Pizza Cutter

-Measuring Spoons

-Measuring Cups

-Rolling Pin

-Serving Plate

Section off your dough according to how many patties you desire to prepare taking in consideration the size you desire. Starting with a large sheet of parchment paper be sure that it is approximately 2 times the size in length than the circumference of the desired size of your patty. Fold your parchment paper in half, the line will act as a guide. Add your pre-portioned dough to the middle of one half of your parchment paper. Fold the other half over top. Using your rolling pin roll out spelt dough between the two parchment layers to 1/4 of an inch thickness. 

Peel back the top layer of parchment and arrange your vegetable filling on one half of your dough round being sure to leave a 1/2 in space from the edge to seal. With the help of the parchment paper fold your patty closed and using the fork, seal the edges. Follow up with a pizza cutter to trim scored edges evenly.

Transfer your patties to baking tray. Bake patties for approximately 20-25 minutes in 365F oven. Serve immediately or allow to cool, wrap individually and freeze. 

*My preferred seasoning for my chickpeas was cayenne, onion powder, thyme, as well as cumin and chili powder. Once my patties were finished cooking on a few occasions I brushed them lightly with agave nectar, creating a sweet crust in contrast to my savory vegetable filling. 

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