A variation on an Anglo-American classic. Yummy and bready, spicy but not too spicy. Not too sweet. Excellent served warm topped with my Ginger Cranberry Relish—elsewhere on my profile. Happy Thanksgiving!
1 cup prunes, soaked in water 30 min, then chopped
2 cup raw almonds, soaked and dehydrated
¾ cup golden flax seeds, ground in Vitamix dri-blade or in coffee-grinder
.33 cup fresh squeezed orange juice
1 teaspoon ground cloves
1½ teaspoon cinnamon
2 teaspoon fresh grated ginger, (use a microplane or else mince)
1 teaspoon ginger powder
1 teaspoon alspice
½ teaspoon sea salt, freshly ground coarse salt is best
Process everything unitl smooth. Refrigerate for one hour. Scoop and roll into little balls, 1/2 to 3/4 of an inch in diameter. Arrange on a teflex dehydrator sheet. Then cover all the little balls with a big sheet of wax paper or another teflex sheet and press down on the little balls through the sheet to flatten them into cookie-shapes. You could also use a rolling pin or a saucer to help flatten them. Dehydrate for 8 hours, flip onto a mesh sheet, and dehydrate another 8 hours or until desired consistency is achieved.