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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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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