Guest guest Posted July 20, 2001 Report Share Posted July 20, 2001 Fridge cookies Jordana 3 cups rolled oats 2 cups almond butter 3/4 cup honey Mix almond butter and honey together then add oats. Form into balls and set aside. Pulverize more oats in a food processor until powdery. (You can add carob powder and cinnamon to the oat powder, but I don't.) Roll balls in powder. Refrigerate for a while before eating. ___ Fudge 2c soaked cashews 1c pitted dates 1c raisins, unsulphured 2 heaping T carob powder 1/2c fresh pineapple juice 1/2c distilled water 1c flaxseed meal 1c chopped walnuts Drain cashews and put in blender or processor with dates, raisins, carob, juice and water. Whiz to thick paste. Stir in flaxseed meal and water. Press onto ungreased cookie sheet and freeze for 2 hours. Cut into squares and store in the freezer. MMM!! ______________ Carob Banana Pops by Paul Ladendorf Large Ripe Bananas (Bananas aren't ripe til they are covered with brown speckles) Carob Powder Almonds soaked 12-24 hours (optional) Water Popsickle Sticks (Buy from crafts shop) Chop nuts in food processor. Mix carob powder and nuts, in tall cup adding water until you have a thick, creamy consistency. Cut bananas in half, insert stick into cut end of banana halves and dip in carob nut mixture. Place " pops " on wax paper or plastic wrap in freezer til frozen and enjoy! Note: Excess carob nut mixture can be frozen, then thawed out for next batch. _ Claudia's Cookies 2 C almonds, soaked, blanched 2 C sunflower seeds, soaked and rinsed 1/2 C sesame seeds, soaked 1 C dates 1/2 C dried apricots, soaked 1 t cinnamon 1 t cardamon 1 t vanilla 2 C pecans, soaked, chopped Process Almonds, sunflower seeds, apricots, and dates through the champion juicer with the solid plate to form paste. Add spices and vanilla and mix well. Using a food processor with the " S " blade, chop pecans. Form dough into small balls and roll in the chopped pecans. Place on a dehydrator tray with a teflex sheet and form into a small, round cookie. Place cookies close together on the sheets. Dehydrate at 105 degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating until desired moisture is obtained, approximately 3-5 hours. more recipes found at www.living-foods.com Quote Link to comment Share on other sites More sharing options...
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