Chocolate (or Carob) Walnut Cookies
1 3/4 cups (420 ml) buckwheat groats, soaked for 15 minutes, let sit at room temperature for 8-10 hours (or use staple stash)
1 cup (240 ml) walnuts, soaked for 30 minutes and coarsely chopped
Combine the buckwheat groats and walnuts in a large mixing bowl.
1 cup (240 ml) raisins, soaked for 15 minutes
5 dates, soaked for 15 minutes, pitted
2 apples, quartered
1/4 cup (60 ml) raw carob powder
1/4 cup (60 ml) raw cacao nibs, ground
3/4 cup (180 ml) ground flax seed
1 Tablespoon (15 ml) vanilla powder
Place remaining above ingredients in food processor with S-blade and process until mixture pulls away from the side of the bowl and is well mixed. Combine the chocolate mixture with the buckwheat groats and walnuts in the mixing bowl. Form into 3-4 dozen balls and flatten in hand. Place on 16”x16” dehydrator tray with mesh sheet and dehydrate at 110°F (43.3°C) for 5-6 hours (leave longer if you desire a crisp cookie).
1 cup (240 ml) walnuts, soaked for 30 minutes and coarsely chopped
Combine the buckwheat groats and walnuts in a large mixing bowl.
1 cup (240 ml) raisins, soaked for 15 minutes
5 dates, soaked for 15 minutes, pitted
2 apples, quartered
1/4 cup (60 ml) raw carob powder
1/4 cup (60 ml) raw cacao nibs, ground
3/4 cup (180 ml) ground flax seed
1 Tablespoon (15 ml) vanilla powder
Place remaining above ingredients in food processor with S-blade and process until mixture pulls away from the side of the bowl and is well mixed. Combine the chocolate mixture with the buckwheat groats and walnuts in the mixing bowl. Form into 3-4 dozen balls and flatten in hand. Place on 16”x16” dehydrator tray with mesh sheet and dehydrate at 110°F (43.3°C) for 5-6 hours (leave longer if you desire a crisp cookie).