Dehydrated Recipes

Russian Tea Cakes | Crystal Dawn Culinary

Who doesn’t love Christmas baking? The festive vibes are alive and thriving with these dreamy Russian Tea Cakes by @crystal_dawn_culinary ❤️ A perfect hybrid of tender Russian tea cakes and sugar cookies, these treats are dehydrated to achieve a satisfying crunch on the outside with a melt-in-your-mouth soft center 🌟 Bits of pecans add delightful texture, and each cookie is finished with a dusting of powdered sugar for that perfect touch of sweetness. The result? A nostalgic and completely irresistible treat! 😋

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Machine recommendation
Recommended machine
Servings Icon
Serves
Prep time icon
Prep time
15 mins
Dehydration time icon
Dehydrating time
12 hrs
Ingredients
  • 1 cup dried unsweetened medium shredded coconut
  • 1 cup almond flour
  • 1 cup water
  • 1⁄4 cup powdered lakanto or xylitol (powdered in a blender)
  • 1⁄4 cup finely chopped raw pecans
  • 2 tbsp maple syrup
  • 1⁄2 tbsp roasted tahini
  • 1⁄2 tbsp psyllium powder (psyllium husk powdered in a blender)
  • 1 tsp cold-pressed sesame oil
  • 15 drops vanilla Medicine Flower flavor extract
  • Small pinch of Himalayan salt
  • More water if needed
Ingredients
macros
  • 1 cup dried unsweetened medium shredded coconut
  • 1 cup almond flour
  • 1 cup water
  • 1⁄4 cup powdered lakanto or xylitol (powdered in a blender)
  • 1⁄4 cup finely chopped raw pecans
  • 2 tbsp maple syrup
  • 1⁄2 tbsp roasted tahini
  • 1⁄2 tbsp psyllium powder (psyllium husk powdered in a blender)
  • 1 tsp cold-pressed sesame oil
  • 15 drops vanilla Medicine Flower flavor extract
  • Small pinch of Himalayan salt
  • More water if needed
Instructions
  1. Add all ingredients to a mixing bowl and mix well with your hands. If the mixture looks too dry, add a little water.
  2. Using a small ice cream scoop, form the cookies and place them onto a mesh-lined dehydrator tray.
  3. Dehydrate at 115°F (46°C) for 12 hours; the cookies should be crispy on the outside and soft on the inside.
  4. Allow the cookies to cool. Add some powdered lakanto or xylitol in a small bowl and cover each cookie with the powdered sugar.
  5. Enjoy immediately, or follow the storage instructions below.
  6. Storage: Store the cookies in a sealed container in the fridge for up to 10 days or freezer for 1 month.

This Recipe was created by Crystal Dawn Culinary. Visit her website to see to sign up for her classes, purchase her cookbook or check out her other recipes here: https://crystaldawnculinary.com/
Use CRYSTALDAWN10 for 10% off of your order.

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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
15 mins
Dehydration time icon
Dehydrating time
12 hrs
Ingredients
  • 1 cup dried unsweetened medium shredded coconut
  • 1 cup almond flour
  • 1 cup water
  • 1⁄4 cup powdered lakanto or xylitol (powdered in a blender)
  • 1⁄4 cup finely chopped raw pecans
  • 2 tbsp maple syrup
  • 1⁄2 tbsp roasted tahini
  • 1⁄2 tbsp psyllium powder (psyllium husk powdered in a blender)
  • 1 tsp cold-pressed sesame oil
  • 15 drops vanilla Medicine Flower flavor extract
  • Small pinch of Himalayan salt
  • More water if needed
Ingredients
macros
  • 1 cup dried unsweetened medium shredded coconut
  • 1 cup almond flour
  • 1 cup water
  • 1⁄4 cup powdered lakanto or xylitol (powdered in a blender)
  • 1⁄4 cup finely chopped raw pecans
  • 2 tbsp maple syrup
  • 1⁄2 tbsp roasted tahini
  • 1⁄2 tbsp psyllium powder (psyllium husk powdered in a blender)
  • 1 tsp cold-pressed sesame oil
  • 15 drops vanilla Medicine Flower flavor extract
  • Small pinch of Himalayan salt
  • More water if needed
Instructions
  1. Add all ingredients to a mixing bowl and mix well with your hands. If the mixture looks too dry, add a little water.
  2. Using a small ice cream scoop, form the cookies and place them onto a mesh-lined dehydrator tray.
  3. Dehydrate at 115°F (46°C) for 12 hours; the cookies should be crispy on the outside and soft on the inside.
  4. Allow the cookies to cool. Add some powdered lakanto or xylitol in a small bowl and cover each cookie with the powdered sugar.
  5. Enjoy immediately, or follow the storage instructions below.
  6. Storage: Store the cookies in a sealed container in the fridge for up to 10 days or freezer for 1 month.

This Recipe was created by Crystal Dawn Culinary. Visit her website to see to sign up for her classes, purchase her cookbook or check out her other recipes here: https://crystaldawnculinary.com/
Use CRYSTALDAWN10 for 10% off of your order.

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Author Details

Crystal Dawn Culinary

I’m Chef Crystal. “With knowledge, anything is possible!” These five words inspire and guide me in my journey as a raw food chef, instructor, and cookbook author. My path to becoming a renowned figure in the plant-based culinary industry has been challenging, incredible, and beautiful. https://crystaldawnculinary.com/

https://www.instagram.com/crystal_dawn_culinary/