No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Raw oats, it seems always soak way too much when I work with them. I came up with this recipe during a retreat at Camp Rawnora in 2012. I had made a super batch of oats for breakfast and needed to do something with the left overs.
The picture on the left is a more traditional looking cookie but it's tedious to dip each one out with a spoon. The right side was another version that was much easier to do. I took the dough and placed it on a non-stick dehydrator sheet in a line down the middle of the sheet. I then brought the edges of the sheet together and rolled the dough into a log. After pulling the sheet away I cut the log into individual cookies. You need a drier dough to pull off the "roll and cut version". I dusted the drying sheet and dough with mesquite powder to keep it from sticking.
4 C oats – sprouted and crushed
1 C almond butter
1/4 C mesquite
1 C coconut palm sugar or 1/2 C maple syrup
2 tsp cinnamon
2 C raisins
2 TB ground chia
1 TB salt
1/2 C water - add more if needed
1. Run the sprouted oats through a masticating juicer with the blank plate. You may have to do this 2 or 3 times to get a smooth dough.
2. Place remaining ingredients in food processor with S-blade.
3. Combine all ingredients, adding more water if needed.
4. Follow procedure above for rolling out cookies. Place on screens and dehydrate for at least 12 hours.
5. Dehydrate for the first 2 hours at 125F and then lower the dehydrator temp to where you like it.
Thank you for sharing this, it looks great!
They're nice with a hot cacao to dip in.
My husband has been wanting "oat meal cookies" and "oatmeal" so here we go! Great suggestion to make some raw warm cacao to dip in! Blessings!