Cost per serving $0.53 view details
- 1 1/2 cup oat flour (I soaked hulless oat for 2 hours, sprouted for a day, and then dehydrated. Grind into flour - sift)
- 1 1/2 cup almond flour
- 1 1/2 cups cashew flour (coarsely ground)
- 1/2 cup raw honey or your favorite sweetener
- 1/2 cup maple syrup or your favorite sweetener
- 1/2 tsp sea salt
- 1 Tbsp vanilla extract
- 1/4 cup sunflower seeds (soaked 2-4 hours)
- 1/2 cup filtered water (or as needed)
- 2/3 cup raisins
- 1/2 cup walnuts, chopped
- In a large bowl, mix ingredients, by hand, except for water, walnuts, raisins, goji berries, and sunflower seeds
- Add small amount of water at a time, to ease mixing, but keeping dough as thick as possible.
- Stir in remaining ingredients. Freeze for 30 minutes, or refrigerate overnight. Form 2-3 inch cookies roughly shaped (to looked baked), onto mesh dehydrator sheet.
- Dehydrate at 110 degrees 6-8 hours. Cookies should be dry, but chewy. (You can eat these without dehydrating, but they will be much stickier)
- Store in airtight container in refrigerator or freezer.
- Suggestions for sprouting oats
- The link above is for hulless oats, which are grown without hulls and are sproutable. When manufacturers try to remove hulls, they destroy the oat and make them unsproutable. If you have to use any other oats, use oat groats. They probably won't sprout because they are no longer alive, but can work in a pinch. For non raw oat groats, soak them for an hour or two, no longer. Drain well and spread on a non-stick dehydrator sheet and dehydrate at 110 degrees overnight. Use a nut seed or coffee grinder and grind into a fine powder.
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|Amount Per Serving||%DV|
|Serving Size 44g|
|Recipe makes 20 servings|
|Calories from Fat 47||28%|
|Total Fat 5.24g||7%|
|Saturated Fat 0.65g||3%|
|Trans Fat 0.0g|
|Total Carbs 28.66g||8%|
|Dietary Fiber 1.5g||5%|