Rating3.5/5 (from 2 ratings)3.5
YieldMakes 40 1 1/2 inch cookies
1 cup prunes (soaked for 30 minutes, chopped)
2 cups raw almonds (soaked, dehydrated)
¾ cup golden flax seeds (ground in Vitamix dry blade or in coffee-grinder)
1/3 cup orange juice (freshly squeezed)
1 teaspoon cloves (ground)
1½ teaspoons cinnamon
2 teaspoons fresh ginger (grated with a microplane, or else mince)
1 teaspoon ginger powder
1 teaspoon allspice
½ teaspoon sea salt (freshly ground coarse salt is best)
1. Process everything until smooth.
2. Refrigerate for one hour.
3. Scoop and roll into little balls 1/2 to 3/4 of an inch in diameter. Arrange on a teflex dehydrator sheet.
4. Cover all the little balls with a big sheet of wax paper or another teflex sheet.
5. Press down on the little balls through the sheet to flatten them into cookie-shapes. You could also use a rolling pin or a saucer to help flatten them.
6. Dehydrate for 8 hours, flip onto a mesh sheet, and dehydrate another 8 hours or until desired consistency is achieved.
Za's ThoughtsBy Za
A variation on an Anglo-American classic.
Yummy and bready, spicy but not too spicy. Not too sweet.
Excellent when served warm and topped with my Ginger Cranberry Relish—elsewhere on my profile.
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