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Peppermint Macaroons

12/11/2014

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Here's a fun Holiday cookie that's fast and easy to make. 

Peppermint Macaroons
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1 cup (240 ml) buckwheat groats (soaked & dehydrated from staple stash)

1 cup (240 ml) walnuts (soaked & dehydrated from staple stash)

8 dates, soaked in water for 15 minutes, pits removed

1 Tablespoon (15 ml) coconut cream concentrate or coconut butter

2 teaspoons (10 ml) vanilla powder or 1 teaspoon vanilla extract

1 drop Doterra essential oil or 1/2 teaspoon (2.5 ml) peppermint extract

1/4 (1.25 ml) teaspoon Himalayan salt

1 Tablespoon (15 ml) water

Place the above ingredients in food processor with S-blade.  Process until smooth. 

1 cup (240 ml) shredded coconut 

Knead the coconut into the cookie batter.  Form into 1 inch balls, flatten with a wet fork, making crisscross pattern.  Place on dehydrator trays with mesh sheets.  Dehydrate at 110°F (43.3°C) for 8-10 hours and check for desired crispness.


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