Recipe Directions

In a food processor, process all dry ingredients. Slowly add in wet ingredients and pulse until ingredients start to stick together. Once combined, use hands to work into one large ball. On a silpat, roll dough out using quick and short strokes (trust me, don’t go back-and-forth). Using a cookie cutter, cut to desired shape and place on a mesh dehydrator sheet. Dehydrate at 105 for 12 hours, or, 24 for a firmer gingersnap.

Rawxy's Thoughts

Raw Vegan Gingersnaps - kind of like what grandma used to make :) For more images, please visit http://rawxy.com/?p=2749

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I took your idea and changed it slightly to make graham crackers. They turned out great. The first batch were a little too thick and therefore a little too crunchy. But the second turned out great. I used leftover almond pulp that I'd dehydrated and ground into flour and added oats, honey, cinnamon and a pinch of salt. I spread them into a square and sprinkled them with sucanat and dried them overnight. The next morning I flipped them and scored them and even poked holes like real graham crackers.
Thank you for the idea!
Also, I did roll it between the teflex sheets, it made it very easy.

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Hi, Daniefon! So glad you're interested in the recipe - If you make it, please let me know how it turns out :)
Yup, teflex sheets always help!! I used to use that method, but now roll out on a Silpat and use a silicone roller as opposed to a wooden and/or marble one. Still tricky, but much more manageable!

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I'm anxious to try these! I've been saving and dehydrating almond pulp from making milk and have a ton of it. I read on your blog that it could affect the moistness of the cookie, I'll let you know what happens. Also, I have an idea for rolling, I've done this with other hard to roll doughs, I put the dough between two teflex sheets and roll, it really helps. I've also used a large ziploc bag.

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