Cereal Cookies
(click on image to enlarge)
makes about 18 cookies
Lovely crunchy cookie for breakfast, travelling or afternoon snack!
Ingredients
- 2 cups buckwheat (soaked 15 mins and left overnight)
- 1/2 cup coconut, ground or fine
- 1/2 cup dried apricots, soaked 10 mins in warm water
- 2 teaspoons of agave syrup or honey
- 1 tsp mixed spice
- 1 tsp ground ginger
- 2 tsp mesquite meal or carob
- dash sea salt (opt)
- fine coconut for rolling (opt)
Preparation
Put buckwheat into food processor and add all the other ingredients, process. Take small amounts of mixture and form into a ball in your hand. Roll in coconut if you like and place on your teflex sheet.
Take a cup of cold water and dip a fork into it and then flatten each little ball into a cookie. The fork dipped in water helps it to stop sticking to the cookie.
Dry in dehydrator at 145 for the first hour then turn down to 115 or if you prefer dry at lower temperature and flip cookies over for remaining time. Dry until chewy and soft or cruncy!
Comments
Zoe writes: (January 03, 2008)
they look great. I love using apricots, thanks for sharing it.
Kyko writes: (January 04, 2008)
GREAT idea! I love how they’re not packed with nuts! PROPS.
I’ll try this this weekend!
AliciaD writes: (March 17, 2008)
This looks sooo good. I have alot of the stuff to make it too. I gotta try this. And I agree with Kyko above. It’s nice to see cookies without being all nuts. Thanx for posting. :)
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