These cookies are great as is, even better dehydrated for a couple of hours. They are some of the tastiest raw cookies I have ever tried!
Makes 1 batch
- 2 small apples
- 1/2 cup goji berries
- 1/2 cup currants
- 2 tsp organic cinnamon
- 2-3 tbs agave nectar / yacon syrup
- Pinch Celtic sea salt / Himalayan rock salt
- 2 cups soaked dehydrated buckwheat flour
- 1 tsp ginger
- Mix the above in a food processor until well mixed but still with lots of texture (apple pieces, + dried fruit)
- These cookies are great as is, even better dehydrated for a couple of hours. Piers loved them most after 12 hours in the dehydrator at 118 degrees. I liked them after about three when the outside was starting to get crisp, but the center was soft and warm.
The moisture in these cookies comes from the blended apple, and a little from the sweetener.
If you don’t have agave or yacon you could also soak dates in a little water and puree.
To make soaked dehydrated buckwheat flour all you need to do is soak the buckwheat (hull removed raw) for 3-5 hours, rinse, sprout 0-2 days if desired, then dehydrate until crispy. I do this when I buy my buckwheat, so it’s all ready to use in recipes. If you don’t have a dehydrator that’s fine – just use wet… you’ll just need to dehydrate the cookeis a little longer.
Actually buckwheat dries so easily that leaving it spread out in a strainer, in a warm dry place for a couple of hours is often enough! True dehydrating in the sun would be perfect.