Recipe Directions

1. Pulse or grind all ingredients together. (I use a Bamix)

2. Add water if the dough is too stiff.

3. Shape into rounds on a non-stick sheet (I used an egg ring).

4. Dehydrate at 105 Fahrenheit. When you can move them off the sheet onto the mesh, dehydrate for a few more hours till they look ready.

Mopoke's Thoughts

By Mopoke

A soft deeply ginger-tasting spiced cookie that I was inspired to make after tasting the delicious raw gingernuts from the Bali Buddha Cafe in Ubud.

This didn’t turn out as chewy, but the flavors are very good together.

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Comments

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Awesome! I'll be trying these for sure.

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I just wanted to add I think the best use of these is chopped into croutons and strewn through a juicy fruit salad along with a fresh date, then the whole drizzled with golden linseed and a tad of maple syrup - decadent!

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Very impressive.

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Very impressive.

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I just wanted to add I think the best use of these is chopped into croutons and strewn through a juicy fruit salad along with a fresh date, then the whole drizzled with golden linseed and a tad of maple syrup - decadent!

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Awesome! I'll be trying these for sure.

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Thank you for your positive comment achin70 :). A large part of the joy of raw food for me is playing with it - and luckily I have enough time to do that. I recently realised taking pix of the final results (if they work out) is a lot of fun, uses the camera and, since I have made my tentative steps towards blogging and joining this community, offers potential for sharing.

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These look amazing! What a lovely picture!

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