This is a raw cookie recipe and whilst I use the dehydrator to accomplish the final cookie texture; you can always use the oven as you would to normally make cookies.
Where I can I use organic ingredients however, if it is not possible go with the flow and remember you can mix and match with your favourite nuts and seeds.
100g – Almonds
50g – Sunflower Seeds
20g – Flax Seeds
100g – Cashew Nuts
100g – Currants
2 tbsp – Cacao Powder
1 tbsp – coconut palm sugar
pinch – himalayan rock salt
Overnight soak the almonds, sunflower seeds, flax seeds, cashew nuts and currants.
The next morning discard the water that you used to soak the above ingredients and rinse with fresh water; add all the ingredients to a high speed blender and blend until you reach a texture that you like, the longer you blend the smoother the texture.
Spoon the cookie dough onto your dehydrator sheet, making the cookies as big or as small as you like; one consideration here would be the bigger your cookies the longer they will need to be in the dehydrator for.
The cookies will need to be in the dehydrator for at least 8 hours; turning them over after 4 hours. The longer you keep them in there the crunchier they will get. ‘All good things come to those who wait.’
A little mention here, Flax seed is full of Omega 3 fatty acid, which is deficient in most peoples diet; omega 3 fatty acid is particularly sensitive to both light and heat and breaks down or becomes rancid very quickly, with this in mind the less blending and shorter time in the dehydrator the better for you these cookies will be. Benefits of flax are many and include; improved bowl function, anti-inflammatory and has been suggested that it may help heal everything from heart disease to cancer.