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  • Raw Cashew Apricot Cookies

    1 posts, 1 voices, 1113 views, started Feb 17, 2010

    Posted on Wednesday, February 17, 2010 by Trudy S




    • 2 cups cashews soaked overnight
      1 cup sweet and sour, dried or fresh apricots
      1 cup soaked raisins
      2 overripe bananas

      Blend till you have a crumbly consistency. Spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at a temperature of 105 F.

      Turn them over in 8-12 hours or when you see that one side is dry enough.

      If you wish to make some variations, then use the above crumby batter, add soaked poppy seeds for Cashew Apricot Poppy Seeds Cookies or sesame seeds (also soaked) for Cashew Apricot Sesame Cookies.

      Experiment with your favorite nuts, seeds and fruits. It is always good to use a combination of a fresh fruit and some dried soaked fruits with nuts or sprouted grains.

      For veggie/salty crackers use sunflower seeds, they tend to give some salty flavor when dried. Of course, you may use any other soaked nuts/seeds.






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