RawFoodBlog

Lavender Lemon Tea Cookies – on youtube -http://youtu.be/C6-E-vzLpAY

Lightly sweet cookies make wonderful tea-time snacks.They have the perfect combination of sweetness and lavender, with a hint of lemon The cashews are wonderful nuts for desserts. They are a great source of magnesium, which is not only great for your bones, but also helps to keep you calm and relaxed. Together with lavender these little cookie relieve nervous tension and taste delicious!
Makes 2 dozen

3 cups cashew flour (made from 2 c. cashews – grind into a flour)
1/2 cup almond flour
2 T. dried lavender
Juice of half a lemon
2 T. lemon zest
dash vanilla powder or extract
2 T. coconut oil, melted
2 T.raw coconut nectar, honey or agave
1/2 cup dried coconut

1. To make the cashew flour: Process cashews in your food processor or blender until it makes a fine flour. (~1 minute). Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour.

2. Mix together cashew flour, almond flour, 1 T of the lavender, lemon juice, zest, vanilla, coconut oil and sweetener

3. Roll into balls and then in the coconut.

5. Chill to set.

Try it with lavender frosting, instead of rolling in coconut!
Lavender Frosting:
1/4 c. coconut oil
2 T dried culinary lavender flowers
1-2 T almond milk
2 tsp coconut syrup

On youtube-http://youtu.be/V4i-Q5xfFAo
Pistachio Honey Bites
This yummy recipe uses Pistachios, ground into a paste. Cardamom offers the sweet spice reminiscent of Arabian coffees, soft sweet breads and dark spice cookies of the northern European tradition. Cardamom has a warm, lemony flavor that goes well with many of the cinnamon-ginger-clove combinations we enjoy this time of year.

Ingredients:
1 c. pistachios, ground into a paste
3 T coconut butter
3 T raw honey
2 cardamom pods, seeds only, ground (or 1/8 tsp cardamom powder), or 2 drops Cardamon Essential Oil
1/8 tsp. ginger
1/8 tsp. cloves
1 pinch vanilla powder
2 pinches Himalayan salt

Instructions:
1. Grind the pistachios into a paste.
2 Add the rest of the ingredients in a food processor and blend until combined fully.
2) Roll into tiny balls, mold into squares or other shapes.

on youtube-: http://youtu.be/lcIN7Ferxgk

I love quick, easy & magnificent and this recipe surely fits the bill. With no wheat, soy, dairy, or refined sugar, it satisfies the quick cookie fix! Try it with cacao nibs, dates and cacao powder as an addition. You can also pack the dough into a brownie pan and cut into cookie bars!

Ingredients:
1 cup raw pistachios + 6 for the tops
1/2 cup raw cashews
3 T. coconut oil
3 Tab. coconut syrup, honey, maple syrup or agave
Dash vanilla powder
pinch of Himalayan salt

Instructions:
Place the pistachios and cashews in the food processor. Process until the nuts are finely chopped. Add the coconut oil, sweetener, vanilla and salt. Process again until all ingredients are combined. If you wish to use a scoop to make the cookies, place the batter in the refrigerator for 2 hours to firm. Remove from the refrigerator and scoop into perfect little cookies. Store in the refrigerator. Otherwise, press the batter into a wax paper lined 8″ square dish. Refrigerate for 2 hours. Cut into squares and serve.

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on youtube –
It can be hard to find a cookie that’s not only satisfying, but good for you, too!
This is a delightfully simple recipe that combines the beauty of a few ingredients to create a comforting, sweet cookie. You’ll be surprised how much lemon taste comes from just one lemon. I love the simple, satisfying taste of these cookies.

Ingredients:
-1 c. unsoaked cashews
-3/4 – 1 c. coconut flakes
-juice of 1 lemon
-1 1/2 T. coconut nectar, honey, maple syrup or agave
-1/8 c. lemon zest

Instructions:
Process the cashews in the food processor until mixture resembles a coarse flour. Then, add the other ingredients until mixture forms a ball. Dehydrate until you have a nice and moist cookie, about 8-10 hours at 105 degrees. Process longer for a crispier cookie.

http://www.choosingraw.com/vanilla-almond-sugar-cookies-another-creative-use-for-almond-milk-pulp/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ChoosingRaw+%28Choosing+Raw%29

Vanilla Almond Sugar Cookies: Another Creative Use for Almond Milk Pulp!
via Choosing Raw – vegan and raw recipes by Gena on 2/27/12
Vanilla Almond Sugar Cookies (mostly raw, vegan, gluten free, soy free)

Makes 18-22 cookies

1 1/4 cups almond milk pulp
6-8 soaked and pitted medjool dates (adjust to suit your own sweetness preference; 6 was fine for me)
1/4 cup + 2 tbsp almond or coconut flour
1 vanilla bean, scraped, or 1 1/2 tsps vanilla extract
Dash sea salt

1) Mix all ingredients together in a food processor until the “dough” is the same texture and consistency of sugar cookie dough. You may need to add a little more flour, but start with the given amount.

2) Work dough into the cookie press canister, select a cookie shape, and seal the press. Onto a Teflex-lined dehydrator sheet, press as many cookies as the dough will make; I had about 20.

3) Dehydrate the cookies at 115 degrees for 8 hours, flipping once through (if you dehydrate these overnight and don’t flip, it’s also fine).

Oven option: Preheat oven to 350 degrees before you get started. Bake cookies for 30 minutes, or until golden brown, and allow to cool before digging in!

Take a moment to observe how sweet they are: http://www.choosingraw.com/vanilla-almond-sugar-cookies-another-creative-use-for-almond-milk-pulp/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ChoosingRaw+%28Choosing+Raw%29

I “eyeball” it, but I think it’s like:
6 T. coconut oil
6 T. coconut crystals
1 c. oats, sprouted or not
1 c. ground flax (or other flour-type grain. You could do ground barley, ground sprouted rice, almond meal)
1 T. psyllium seed (substitute for an egg – is a laxative, holds the dough together really well)
a little almond milk or water
1 T. carob powder
handful cacao nibs
Dehydrate until warm. They become VERY nice cookies in under 24 hours.

VEGAN RAW SUGAR COOKIE RECIPE
Raw Sugar Cookies – a chewy, healthy way to make mom’s festive sugar cookies!
on youtube -Raw Sugar Cookies

2 cup Almond Flour/Oat Flour. (I do a mix of these)
3 T Coconut Oil
1 T. Psyllium Seed
1/2 c. raw sugar or coconut crystals
1/2 c. coconut milk
2 tsp Cinnamon
pinch Salt
Sprinkle for top: Coconut crystals/Raw Sugar

Process almonds and oats until they become a fine meal. Add coconut oil, cinnamon, & salt; mix well. Add coconut milk slowly until the mixture becomes a dough. Spread on non-stick dehydrator sheet, cover with plastic wrap, roll until you get desired thickness. Score or cut into shapes. Prick each cookie with fork a few times. Dehydrate at 105 for 12-24 hours; or until crisp (flip half way and remove non-stick sheet). Enjoy!
Makes 16 cookies – 69 calories/cookie

on youtube-

Soak for one day, sprout 1 1/2 days,
3/4 c. amaranth

In a food processor, process to a fine meal:
3/4 c. almonds
Save 3 whole almonds to slice and sprinkle on cookies afterwards.

Mix together, by hand or in the food processor:
The almonds
the amaranth
1 tsp. anise seed or extract
dash salt
3 T. coconut oil
1/3 c. coconut crystals or raw sugar
1 T. flax soaked in 3 T. water
Stir in by hand-
2 tsp. lemon peel

Form into one large cookie on a dehydrator sheet. Sprinkle 2 T. sliced almonds on top. Dehydrate 24-36 hours until crisp.
Crumbled, this makes a great raw cereal!

Ginger Snaps-
on youtube -http://www.youtube.com/watch?v=eiuCWQhTkso

3/4 c. coconut oil
1 cup coconut crystals, raw sugar or palm sugar
1/4 c. yacon
1 T. flax seed soaked in 3 T. water for 10 minutes
2 c. sprouted grains: oats, barley, buckwheat, quinoa, amaranth of choice – Soak one day, sprout 1.5 days
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup raw sugar for decoration

Blend everything in the food processor and spoon cookie size blobs onto the nonstick trays in the dehydrator and dehydrate at 104 degrees about 36 hours, until desired crispness.

Soak 2 cups almonds for 48 hours and drain for 12 or more hours. Do not take out almond milk. Mix whole nuts in Vitamix-type blender with:

About 1 cup water
1/2 cup coconut crystals
1/8 tsp coconut extract (too much is awful)
1 Tbsp vanilla extract

Use spoon to make drop cookies on dehydrator sheet. Dehydrate at 105 degrees until desired crispiness- 4 hours
til warm, 24-36 for crisp cookies. Makes one packed sheet.