1 sticky banana (dried)
1 tablespoon fresh ginger
3 dates (dried)
3 cacao beans
3 cardamon pods (seeds only)
½ cup flax seeds
½ cup sunflower seeds
¼ cup natural Sultanas
Pinch of salt
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.
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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© 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!