This post was written as part of NHBPM – 30 health posts in 30 days: http://bit.ly/vU0g9J
I spent some time checking out raw recipes lately, and this is how I found these wonderfully light lemony cookies. I had a huge bag of raw cashews I bought in bulk from one of the raw websites, and I jumped at the opportunity to get rid of some of them and make something delicious, too. These cookies are exceptionally easy to make and if you like lemon and coconut, you are going to be very happy with the results of your work.
My dehydrator broke, so I had to use the oven instead. I put my cookies on the teflon cookie sheet and sset my oven at 140 degrees, which was the lowest setting it would go to and had an oven door open. I also put a fan outside the oven door to blow some heat out. It took my cookies almost 5 hours to dehydrate this way. If you don’t care about raw food, I suppose you can bake these cookies at 350 degrees Fahrenheit for about ten minutes to achieve nice and crispy results, although I haven’t tried it.
And if you’d like to try some really interesting non-alcoholic drinks to go with your cookies, visit DonaLupe’s Kitchen blog. Her collection of drink recipes is unbelievable!Recipe by RowanC:
Raw Lemon Coconut Cookies
By November 14, 2011Published:
This post was written as part of NHBPM – 30 health posts in 30 days: http://bit.ly/vU0g9J I spent some time checking out raw …
- Put the cashews in the food processor and process them until they're ground fine. Add the coconut and process again. Add the lemon juice and agave. Process again. It should ball up. If not, add a TINY bit of water, just enough to make it ball up.
- Taste it. Remember, as you dehydrate, it will get a bit sweeter and tarter. If it's ok, then make little balls and press them into cookie shape. You can put them directly on the screen, with no teflex.
- Dehydrate over night or until dry enought to take off without breaking.