Saturday, December 10, 2016
Rosemary Shortbread Cookies (raw food recipe)
2 c soaked cashews
½ c macadamia nuts
1 c dehydrated Brazil nut flour
½ c agave syrup
1 Tbs. rosemary
2 tsp. vanilla powder
½ tsp sea salt
To make Brazil nut flour:
Make Brazil nut milk by blending 1 c. Brazil nuts with 3 c. water. Blend in blender. Strain out milk and set aside for Brazil nut nog. Spread the nut pulp on a dehydrator sheet and dehydrate at 115 degrees for 6 hrs. or until pulp is completely dry.
1. Put Brazil nut flour into food processor and process until all chunks are broken down.
2. Chop rosemary up finely.
3. Add the rest of the ingredients and process until smooth.
4. With a spoon make a 1 ½ inch cookie onto dehydrator sheets (no teflex). Or you can spread out and use cookie cutters to make shortbread cookie cutter cookies.
5. Dehydrate at 140 degrees for 4 hrs. Turn temperature down to 115 degrees and dehydrate for 3 days or until completely dry.