OK, my favorite used to be chocolate chip, but when I replaced chocolate with carob, my new favorite became raisin. I love carob and all of the wonderful things you can make with it - but it is a taste slightly south of chocolate. These quinoa raisin cookies will pleasantly surprise you!
For the cookies
1 cup quinoa, rinsed well and soaked over night
1 cup pecans
1/2 cup agave
1 cup raisins
2 tsp cinnamon
1 pinch salt
Equipment needs
Food processor
Dehydrator
Directions:
In the food processor, process the pecans down to a fine meal. Add the salt and cinnamon.
Add your damp quinoa into the processor and continue to process for about thirty seconds.
Pour in the agave and continue to process for about a minute, allowing some of the grain to break down and blend into the dough.
Place the dough into a large bowl and hand mix in the raisins.
Using two spoons, place small blobs of the dough on to your dehydrator sheets — I used the Teflex sheets that came with my dehydrator, not the fine mesh (yet).
You don’t have to space them out too much, as these raw food treats won’t be spreading out when they ‘bake.’
Flatten the cookies slightly, so that they are all the same height.
Dehydrate at 105 degrees for about 4 hours. The outside of the cookies should no longer be tacky. At this point, you can remove them from the sheets and place them onto the mesh so they can ‘bake’ faster.
Continue in the dehydrator for about 5 more hours. Watch them carefully as every dehydrator is different.
If you choose to 'bake' these in the oven, keep it as low as you can for a few hours and check them every hour.
(thanks, The Raw Dessert)
Nibbly?
This recipe will give you about 24 cookies....give or take one or two. ;)
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