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Rating
3.5/5 (from 4 ratings)3.5 -
Yield
18 cookies
Ingredients
2 cups buckwheat (soaked 15 minutes and left overnight)
1/2 cup coconut (ground or fine)
1/2 cup dried apricots (soaked for 10 minutes in warm water)
2 teaspoons agave syrup or honey
1 teaspoon mixed spice
1 teaspoon ginger (ground)
2 teaspoons mesquite meal or carob
Dash of sea salt (optional)
Fine coconut for rolling (optional)
Recipe Directions
1. Put buckwheat into a food processor and add all the other ingredients. Process.
2. Take small amounts of mixture and form into a ball in your hand.
3. Roll in coconut if you like and place on a Teflex sheet.
4. Take a cup of cold water and dip a fork into it. Flatten each little ball into a cookie. The fork dipped in water helps it to stop sticking to the cookie.
5. Dry in dehydrator at 145 Fahrenheit for the first hour. Then turn down to 115 or at a lower temperature if you prefer dry.
6. Flip cookies over for remaining time. Dry until chewy and soft or crunchy!
Sweetpea's Thoughts
By sweetpeaLovely crunchy cookie for breakfast, traveling, or as a afternoon snack!
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Comments
Top voted
Kyko
Mar 24, 2010
GREAT idea! I love how they're not packed with nuts! PROPS.
I'll try this this weekend!
Zoe
Mar 23, 2010
they look great. I love using apricots, thanks for sharing it.
AliciaD
Jun 05, 2010
This looks sooo good. I have alot of the stuff to make it too. I gotta try this. And I agree with Kyko above. It's nice to see cookies without being all nuts. Thanx for posting. :)
All
AliciaD
Jun 05, 2010
This looks sooo good. I have alot of the stuff to make it too. I gotta try this. And I agree with Kyko above. It's nice to see cookies without being all nuts. Thanx for posting. :)
Kyko
Mar 24, 2010
GREAT idea! I love how they're not packed with nuts! PROPS.
I'll try this this weekend!
Zoe
Mar 23, 2010
they look great. I love using apricots, thanks for sharing it.
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