Chewy Gingerbread Cookies
I found this recipe on rawguru.com, so it’s not mine, but it looked amazing, so I had to share! The recipe called for 3-4 oz raw cacao nibs ground fine, but since I’m not much of a chocolate lover, I left it out. But feel free to use it, by all means!!
2 cup finely ground golden flax seeds
1 cup soaked and dehydrated almonds, ground to a flour
1 cup soaked figs or raisins (blended till smooth)
¼ cup healing honey
1 cup pure water or more if needed
1 chopped apple
1 tablespoon mesquite pod meal
1¼ teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon freshly grated ginger
2 pinch fine sea salt
Process everything in a food processor till smooth. Add more ground flax to make the dough thicker. Taste it, and adjust the flavorings to your preferences. Knead the dough till nice and pliable. Cut the dough in half and wrap them in parchment paper, and refrigerate them for a few hours. Then, using a rolling pin, roll the doughs into two large rectangles or squares. The thicker you roll the dough, the longer it will take to dry and the chewier it will be. Thinner dough makes crisper cookies. Cut the rolled cookie doughs with a cookie cutter into desired shape and place them onto dehydrator trays lined with teflex sheets and dehydrate at 145 for 1-2 hours and then 110 for 10 hours. The food will never reach 145 degrees, so all the enzymes will be good.