This is a combination cookie taken from Poemommâ€™s Snickerdoodles and OceanBlissâ€™s Mouthwaterning Pumpkin Pie but instead of using pumpkin I used yams. They are mildly sweet but very tasty.
My camera and computer are not working well together, so the pic is not the actual cookie but darn if it don’t look very close to what they look like.
Was on a raw food frenzy yesterday and just spent all day making stuff. These came out great.
3½ cup Yams, peeled and diced
1 Ripe Avacado, peeled and seeded
1½ cup Dates, soaked 4 hrs coursley chopped
2 cup Almonds, soaked 4-6 hours
1 cup millet, soaked, rinsed 3X, sprounted
1 cup coconut flakes
1 tablespoon Pumpkin Pie Spice
1 teaspoon vannilla
¼ teaspoon sea salt
¼ teaspoon cinnamon
1 cup agava or honey
4 cup clean water
First soak your millet in warm water, then rinse two to three times in warm water. Sprout millet (it sprouts quite fast, usually I leave it over night)
While your millet is sprouting start soaking your almonds and dates.
When millet has sprouted rinse one final time, set aside.
Rinse Almonds and place in blender, add four cups of water and blend until a frothy milk has formed. Strain milk from pulp. Set aside the milk in fridge (your going to want the milk later for your cookies).
Add all ingredients to food processor except water and cinnamon. Blend until creamy. Scoop teaspoonful and make into a round ball, flatten with palms and place on Teflon sheets. Sprinkle with cinnamon. Dehydrate for 8 hours or more at 105 till dry through.