{Recipe} Raw Sprouted Herb Cookies

If there's one thing I love to have during tea time, it's cookies.

But if there is something I wish the rawtarian's space had more of is savoury cookies. I mean, when you peruse the shelves for raw treats and snacks, unless they are chips or crackers, they're SWEET.

I don't know about you, but I tire pretty easily of sugar. Commercial raw treats tend to be cloyingly sweet... Coconut sugar or low GI sugar or whatever-have-yous, it still doesn't change the fact that it's sweet. And sweet is sugar; and sugar is trouble. For why, click HERE.

In the name of sugar-free and savoury, I'd like to invite you to enjoy my 5-minute Raw Sprouted Herb Cookies. It's savoury, naturally gluten-free and delicious.

RAW SPROUTED HERB COOKIES

Ingredients:

1 cup            Sprouted buckwheat flour

1/2 cup         Raw cashew butter

1/4 cup         Chia jelly (a.k.a chia seeds soaked overnight in water)

1 1/2 tbsp     Anything But Salads' Stoneground Living Almond Butter

1/4 tsp          Nutritional Yeast

1 1/2 tsp       Dried herbs of choice (I used rosemary, thyme and basil)

1 tsp             Garlic powder

1 tsp             Onion powder

1/4 tsp          Paprika

1/2 tsp          Celtic sea salt

Water, to adjust

Activated Cashew Nut Halves, to decorate (optional)

Method:

• Combine all ingredients in food processor. Blend.
• Add water to adjust consistency. You should aim to get a smooth paste - like a very wet dough.
• Taste dough. Adjust seasoning as you like.
• Spoon dough out onto a large sheet of cling film. Roll into a long tube.
• Freeze for at least 2 hours. 4 hours is ideal.
• Unwrap cookie dough from cling film. Slice into 1/4 inch thickness.
• Place on dehydrator teflex sheets. Top each cookie with a cashew nut half.
• Dehydrate at 46 deg Celsius for about 5-6 hours. Remove teflex sheet. Return to dehydrator to dry completely (about another 6-8 hours, depending on humidity and type of dehydrator used - I use an Excalibur)
• Enjoy!

Notes: Cookies will keep for up to 3 months if stored in an air tight container in a cool, dry place.

Tip: For a nut-free version, swap the cashew nut butter for more chia jelly (adjust water content accordingly) and flaxmeal. 

Have fun and tell me how it goes!