I have been using fire cider for over 10 years and wanted to share my simple recipe with everyone. I'd heard that fire cider was an amazing immune boosting tonic from someone selling it at the farmer's market. I tried it and purchased a quart. It sat in the cupboard for about a month before I tried it one morning when I woke up with a sore throat. Just as promised, after taking a few tablespoons over the next several hours my sore throat was gone. I've learned to make my own since that day several years ago and I now make it a couple times a year. It is powerful and effective!

Check out our selection of Plant-Powered Mixes that help to make food preparation much easier and lots more fun! Click here to learn more about them or go to  http://www.gratefulwayhealth.com/plant-powered-mixes.html ​

It's hard to believe these moist and delicious cookies are packed with garbanzo beans and take only a few minutes to make.
To make life even easier, the Chickpea Cookie Mix is now available in our Plant-Powered Mixes here.
Here's the recipe to make them from scratch:

Ingredients:

• 3/4 cup (6 oz/177 ml) filtered water
• One 15 oz. can of garbanzo beans or 1 3/4 cup cooked garbanzo beans (see Instant Pot directions below) 
• 1 tablespoon (15 ml) coconut oil
• 6 dates (3 oz), soaked in water for 10-15 minutes if dry 
• 1/2 cup (2.5 oz/70 g) soaked, sprouted, dehydrated almonds or 1/4 cup (2 oz/7 g) almond butter
• 1 tablespoon (.25 oz/6.6 g) ground flax seed 
• 2 tablespoons (.8 oz/10 g) ground chia seed
• 1/3 cup organic almond flour
• 3 tablespoons (1 oz/30 g) golden monk fruit
• 2 teaspoons vanilla powder or 1 teaspoon vanilla extract
• 2 drops orange essential oil (therapeutic grade from Doterra or Young Living)
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt (optional)
• 1/2 cup (1.75 oz/49 g) chopped walnuts
• 1/2 cup (3 oz/85 g) Lily's dark chocolate chips
• 
  

You can start by using a can of garbanzo beans, or if you have an instant pot, here's the way I do it: 
Soak 3/4 cup of dry garbanzo beans for 8-10 hours and rinse. Place rinsed beans in Instant Pot with 1 cup of fresh water. Pressure cook for 12 minutes with natural release.

Combine canned or freshly cooked garbanzo beans, coconut oil, dates, almonds (or almond butter), and orange oil. in food processor or high-speed blender.

Blend on high for about 1 minute until smooth. This mixture will be the consistency of cookie dough.

Transfer to a large mixing bowl and add the remaining ingredients. Stir together by hand.

Drop by tablespoon onto a parchment-lined cookie sheet.

Flatten to 1/4" thickness with a fork (dipped in water, to prevent from sticking to dough).

Bake at 350°F for 30 minutes.

These freeze well.



​Looking for an easier way to make this recipe? Check out our Plant-Powered Cookie Mix!

With the mix, all you need is Garbanzo Beans, Coconut Oil, Sweetener of your choice (we suggest Dates or Monk Fruit Sweetener), Chocolate Chips and/or Walnuts. The rest is done for you!

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Looking for an easier way to make this recipe? Check out our Plant-Powered Cookie Mix!

With the mix, all you need is Garbanzo Beans, Coconut Oil, Sweetener of your choice (we suggest Dates or Monk Fruit Sweetener), Chocolate Chips and/or Walnuts. The rest is done for you!
​

Ingredients:
Please buy organic ingredients whenever possible, for you and the planet!
​
​3 bananas
6 dates (3 oz), pitted

1/2 cup (2.25 oz) buckwheat groats 
2 Tbsp. (0.65 oz) sesame seeds 
1/2 cup (2 oz) sunflower seeds
3 Tbsp. (45 ml) Lakanto monkfruit sweetener
2 Tbsp. (0.5 oz) ground flax seeds
1/4 cup (0.5 oz) shredded coconut
1/2 tsp. (2.5 ml) ground cinnamon
1/8 tsp. (0.62 ml) organic ground nutmeg or 5-spice or anise/fennel/nutmeg
blend
1/8 tsp. (0.62 ml) sea salt

​Process the bananas and dates in the food processor with S-blade until pureed. Transfer to a large mixing bowl.

Stir the remaining ingredients into the blended banana/date mixture.

Spread onto a dehydrator sheet lined with Paraflexx or silicone sheets and dehydrate at
115°F for 3-4 hours. Flip over onto a mesh tray and carefully peel off the ParaFlexx or silicone sheet.

Continue dehydrating at 115°F until thoroughly dry, which will generally take another 16-24 hours.

If this recipe sounds good to you, but you don't have time to do the sprouting of the seeds, I'm here to help.  I've created a Plant-Powered Mix for this recipe that makes it super easy to make. Click here if you'd like more information on how to order the mixes.

In the following video I demonstrate how to create a staple stash of soaked, sprouted and dehydrated nuts and seeds to make meal prep a breeze!

​I hope you love this recipe.

​Please take pictures of your creation and share on our Plant-Powered Health Seekers Group and on our Grateful Way Facebook page to help support all those who are new to healthy eating and be sure to tag us on our social media outlets!

As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos!

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Website and Blog: http://www.gratefulwayhealth.com/

​My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!
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Be sure to leave your thoughts in the comment section below.