Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
12
Prep time
20 minutes
Dehydrating time
15 hours
Ingredients
- 1 cup raw pecans
- 2 cups oat grouts (or rolled oats if not strictly raw)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp natural vanilla extract
- 3 tbsp coconut nectar (or pure maple syrup)
- Pinch of Celtic sea salt, to taste
- 1/2 cup pitted dates, chopped roughly
- 1/2 cup grated fresh apple
- 1 tbsp (1 medium lemon) freshly grated lemon zest
- 4 tbsp coconut oil, unrefined
- 1 cup cranberries, dried
- 1 cup raisins, dried
Ingredients
macros
- 1 cup raw pecans
- 2 cups oat grouts (or rolled oats if not strictly raw)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp natural vanilla extract
- 3 tbsp coconut nectar (or pure maple syrup)
- Pinch of Celtic sea salt, to taste
- 1/2 cup pitted dates, chopped roughly
- 1/2 cup grated fresh apple
- 1 tbsp (1 medium lemon) freshly grated lemon zest
- 4 tbsp coconut oil, unrefined
- 1 cup cranberries, dried
- 1 cup raisins, dried
Instructions
- Pour pecans into food processor; blend with the blade for a while until coarsely blended. Transfer into a mixing bowl.
- Pour oats, ginger, cinnamon, sweetener, vanilla and sea salt into a food processor and blend for a while until well mixed.
- Pour in dates, lemon zest, apple and coconut oil, and pulse again.
- Transfer into the pecan bowl; add cranberries and raisins and mix well until it forms thick clustered dough. Add more flavors, sweetener, lemon zest and cinnamon to taste.
- Mold dough into medium sized cookies; place on dehydrator mesh sheets and place in dehydrator.
- Dehydrate the cookies at 100°F (38°C) for 12 to 15 hours or more if desired.
