The Complete Book of Raw Food (91 page)

2 cups flaxseed, soaked and ground into a meal

1 teaspoon Celtic sea salt

¾ teaspoon stevia (optional)

2 cups dried apples, finely chopped (optional)

Purée the apples, carrots, dates and almonds in a food processor or run through a Champion juicer or Green Power / Star juicer, alternating the nuts with the wetter items.

If you are using coconut butter, warm it until it becomes liquid before adding to the batter.

Add the warm coconut butter or olive oil, raisins, shredded coconut, walnuts or pecans, berries, flaxseed, sea salt, stevia, and dried apples (if using). Mix well.

Shape into 2-ounce round cookies using a ¼ cup measuring cup.

Dehydrate at 105°F for approximately 8 hours until desired consistency is reached. Keep refrigerated if you plan to keep the cookies for more than 4 days.

Bountiful Berry Medley

BY
J
ULIAN
H
UERTA

A
DVANCED PREP
:
none
I
MMEDIATE PREP
:
20 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
2

¼ cup blueberries

1 large peach

⅔ cup raspberries

⅓ cup soaked raisins

½ tsp ground flaxseed

Sweet Cream

1 ½ cup of soaked macadamia nuts or truly raw cashews

2–3 soaked dates

3 dashes salt

Baked fruit pie filling often has some glaze in it (some fruity syrup) which comes from cooking the fruit with sugar and some of the water being released. I create a glaze here by putting 2 teaspoons of each fruit except raisins, in the blender along with the raw thickening agent: ground flaxseed. Toss the glaze with the berries and fruits.

Sweet Cream: Blend.

Serve by layering the fruit with the cream in the middle of a small plate.

Variation:
Substitute other fruits or berries.

Carob-Cherry Thumbprint Cookies

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
8 to 12 hours for soaking + 20 to 26 hours for dehydrating

I
MMEDIATE PREP
:
45 min
S
ERVES
10 to 12
S
PECIAL
E
QUIPMENT
Blender, dehydrator

For the cookie:

2 medium zucchini, chopped (peel first for a white cookie)

1 cup soaked almonds

1 ½ cups carob powder

1 cup raisins or dried, pitted cherries

3 cups shredded coconut

¾ cup honey or Rapadura

2 teaspoons cherry extract

1 teaspoon vanilla extract or ¼ whole vanilla bean (use soft pulp from center)

1 ½ tablespoons lemon juice

½ teaspoon Celtic sea salt

dash of cayenne

For the filling:

½ cup berries

¼ cup honey or Rapadura®

Blend zucchini and ⅛ cup water until smooth.

Add the almonds and blend again until smooth. Spoon into a large bowl, and add the carob powder, raisins, coconut, ¾ cup honey or Rapadura, cherry and vanilla extracts, lemon juice, Celtic sea salt, and cayenne.

Using a tablespoon, scoop batter and shape into thick round circles. Use your thumb to make a deep indentation in each. Place on a dehydrator tray lined with a Teflex sheet.

To make the filling, blend together ½ cup berries and ¼ cup honey or Rapadura®. Fill the center of each cookie.

Dehydrate for 8 hours. Flip and remove the Teflex sheet. Dehydrate another 12 to 18 hours or until crunchy. Store in a glass jar.

Chewy Apricot Cookies

B
Y
J
OHN
L
ARSEN

A
DVANCED PREP
:
8 to 10 hours for soaking + 7 hours for dehydrating

I
MMEDIATE PREP
:
40 min
Y
IELDS
20 cookies
S
PECIAL
E
QUIPMENT
Vita-Mix, dehydrator

2 cups oat groats, soaked

10 dates, pitted and chopped

½ cup raisins, soaked

1 ½ cups fruit soak water

¼ cup raw honey

1 cup golden flaxseed, ground

1 ½ cups dried apricots, chopped

1 cup walnuts, chopped

In a Vita-Mix blender, combine the oat groats, dates, raisins, soak water, and honey. Grind flaxseed in a coffee grinder and add to blender for 20 seconds. Pour contents of blender into a bowl.

Stir in chopped apricots and walnuts. Form into cookies on Teflex sheets and dehydrate at 100°F for 4 hours. Turn over and continue dehydrating for 3 more hours. These are especially delicious when eaten warm from the dehydrator.

Chocolate Chia Cookies

BY
P
EGGY
K
ENNEY

A
DVANCED PREP
:
30 min for standing, 24 hours for dehydrating