Recipe Directions

Dough: 1. Grind the Hazelnuts as finely as you can in a food processor. They should be finely chunky. 2. Add the Salt & Flax Meal & process briefly. 3. Add Medjool Dates & process until well combined & the dates have been well chopped up. 4. Add the Water & Process briefly until well combined & looking like cookie dough. Topping: Place Rasberries & Medjool Dates in food processor & puree until smooth.
Assembly: 1. Divide dough into 12 even balls. 2. Flatten balls to about 3” diameter & place on Mesh Dehydrator Sheet. (you may want to wet your hands between cookies, or use waxed paper when flattening) 3. Spread about a tablespoon of Raspberry Topping evenly on each cookie. 4. Dehydrate for 4-6 hours on 105 degrees.
Enjoy!

Luv-2B-raw's Thoughts

Delicious Cookies that remind me a little of the Linzer Cookies I got at a little bakery in Vail, Colorado years ago.

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i'm now making these for a second time.
last time i felt they were lacking something to really bring out the flavor
so
this time
i added about 1/3 c. organic maple syrup
an additional 1/2 c. of flax meal
additional water (about 2/3-1 more cup)
and for a tad of flavor...
1/3 of a star anise star
15 coriander seeds
and 17 peppercorns!
they're in the dehydrator RIGHT NOW :)
mmmmmm....so pretty.

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whoaaaa...this recipe looks superb. i will be putting some hazelnuts to soak NOW!
yummy
thank you for sharing your recipes.
:)

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You're welcome achin70.

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Thanks for the info on soaking nuts!

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These are awesome looking!!! I can't wait to make them!!

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wow those look awesome! Will be trying this ASAP, thanks for the recipe!

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this looks amazing. Just in time (this morning I vowed not to eat more then 1/4 cup nuts per day). I guess one day will not make a difference . . .

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achin70 - We also soak nuts to remove phytic acid (a form of b-1) & other acids (such as tannic acid) that act as mineral absorbtion inhibitors. It also makes them taste better & gets rid of debris & rancid fats that may be on the surface. I personally don't agree with hazelnuts & brazil nuts not having enzyme inhibitors. They give me terrible indigestion if they aren't soaked first. I do have a very sensitive digestive system, so I always go for the most digestible way of preparing things. Just my opinion & experience.

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kandace - I'm glad to be helpful! I usually take my pictures after I put things on a plate. But these just looked so wonderful on the dehydrator tray that I couldn't resist. Glad you liked it!

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jeshuabrown - The reason to dehydrate the nuts before using them in this recipe is the same reason you would use roasted nuts in the cooked version. Soaking and dehydrating gives the nuts a "roasted" taste & texture. In other words, they are crunchier & also it takes lest time to dry them to the desireable texture. The amount of water used in the recipe is really just enough to hold everything together so the cookies can be formed. Hope this helps!

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Thank you everyone for all the nice comments! I'm glad everyone is enjoying this as much as I am! This was just a fun little recipe I threw together last night. We had it for breakfast this morning after dehydrating overnight. These were delicious!!

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Yes, they remind me of the Linzer Bars at Whole Foods, except these looker fresher and yummier!
By the way, I just found out recently through Cafe Gratitude's cookbook that both hazelnuts and brazil nuts don't have enzyme inhibitors, and don't require soaking. Not 100% sure if this is true.

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I love that you took a picture of these on your dehydrator tray. I am always trying to figure out how recipes should fit and this helps so much.

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I understand soaking nuts helps release enzyme inhibitors, but I don't understand why the nuts would then be dehydrated, only to be remoistened in the recipe, and then dehydrated again, after mixing with water and dates. Is there something I don't know? Thanks in advance!

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*le sigh* I have no dehydrator so I will need you to come over here and make these for me. :)

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Mmmm! I can smell them from here lol, I'll be making these this weekend. Nice photo!

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