December 15, 2013
1 1/2 cups almond flour
1 cup buckwheat flour (sprouted is best) or coconut flour
1/4 cup coconut palm sugar, powdered (in coffee or nut/seed grinder)
1/2 cup shredded coconut
6 Tablespoons grade B maple syrup (or your fav. sweetener)
1/2 teaspoon nutmeg
1/4 cup ground flax
1/2 teaspoon ground nutmeg
1/8 teaspoon cloves
1 1/4 teaspoons cinnamon
1 teaspoon lucuma powder (optional - nice maple-like flavor)
1/4 Tablespoon salt
2 teaspoons vanilla extract (6 drops Medicine Flower Vanilla Extract)
7 medjool dates, chopped
1 1/2 inch chunk fresh ginger, grated
1 Tablespoon unsulphured blackstrap molasses
1/2 `cup water (as needed to blend)
Combo of coconut palm sugar, cinnamon and nutmeg
In food processor, mix dry ingredients. Add wet ingredients to mix and combine until it forms a ball.
Roll batter on cutting board or parchment paper to about 1/8 - 1/4" thick. Using a 1- 2 inch cookie cutter, cut shapes. Spread on non-stick dehydrator sheet.
Sprinkle with garnish and tap with bottom of glass, so it sticks.
Dehydrate at 110 degrees F for 3 hours. Flip cookies onto mesh dehydrator tray and continue to dehydrate for about 15-20 hours or until desired consistency. Store in refrigerator or freeze to extend shelf life.
Suggestion: This recipe goes great with Living No-Egg Nog
Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will send you a Special Bonus Sample with any purchase.
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