7 apricot kernels (almond-like nut inside the stone)
1 or more apricots
12 almonds (unsoaked)
1 cup cashews (soaked overnight in orange juice)
1 cup zucchini (chopped, pressed)
1/3 cup agave syrup
1 cup coconut (desiccated)
Half inch of a vanilla bean
Pinch of salt
More flaked almonds
1. Discard the overnight soaking juice for the cashews.
2. Crack the kernels in a mortar and pestle.
3. Process all the ingredients, except the coconut and the decorative almond flakes, into a very smooth custard, and then stir through the coconut.
4. Dry on a Teflex sheet in whatever shape you want. (To achieve the thin biscotti style wafers, I rolled the mix out between two sheets of baking parchment and then peeled away the top layer. I did the first stage of drying with the base layer instead of the Teflex sheet.)
5. Dry for a long time to achieve crispness (at least overnight). Enjoy!
Bitter almond flavor and full of anti-cancer vitamin B17, these wafers were an attempt to honor the biscotti I used to enjoy in cafes.
I also am trying to experiment with apricot kernels, so this is not necessarily a final result, but it was definitely good enough to share and hopefully inspire others.
The rationale for using zucchini in the recipe was to try to achieve crispness. The coconut was for a macaroonish flavor.
The end result was slightly crispy but chewy for the ones I rolled (see pic), while the other fatter rounds were very chewy and macaroonish.
The taste of bitter almonds was just right.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!