I stumbled onto this recipe looking for something sweet to make for Tastes of Goodness event we had this week. It’s always funny that I try to make something for the first time when it’s a big event. When will I learn?!
Thankfully, these were delicious! If you have a dehydrator, you must try these as soon as possible. The funny thing is, with a little thinking ahead, it’s amazing what you can make.
“Oatmeal” Raisin Cookies
Makes about 24 cookies
1 cups quinoa, rinsed well and soaked over night
1/2c pure maple syrup
1c organic raisins
2 tsp cinnamon
2 pinches Himalayan Salt
You will need:
In the food processor, process the walnuts down to a fine meal. Add the salt and cinnamon. Next, add your damp quinoa into the processor and continue to process for about thirty seconds. Pour in the maple syrup and continue to process for about a minute allowing some of the grain to break down and blend into the dough. Hand mix in the raisins.
Place small spoon fulls of the dough onto your dehydrator sheets — Use the Teflex sheets that came with your 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 house and dehydrator is different.
It is very important to rinse your quinoa well before soaking, otherwise a starchy flavor will be left behind.