I think if you are reading this blog, you are most likely already into nutrition and healthy eating/living, so you're probably well informed and have a wealth of knowledge where nutrition is concerned. Regardless of all the "brainy" stuff we know, we can still choose to eat in a way that doesn't support our bodies, funny that. I find that once you strip away all the "extras", the body doesn't need much in order to operate at the highest level possible and, in striping away all the excess, you start to hear your body more clearly and listen to what it needs, as opposed to listening to what your mind says it wants; sugars, fats, carbs, caffeine, etc... If you have ever done a cleanse, you know what I'm talking about; by day 5 you're asking yourself " why do i eat so much ? " And still, it's nice to have a little sweet treat every now and again, especially when you are having friends over and you want to stick to your "diet" ( i don't like the word diet, but hey-ho) hence this cookie recipe was born.
This recipe is really simple to make and, chances are, you have most of the ingredients in your kitchen already. Gotta love that! The result is a super crunchy, light cookie, which I think is hard to come by in raw foods, no? If you're not interested in eliminating sugars from your diet, then add some coconut sugar or maple syrup for a sweeter and more indulgent cookie.
Enjoy and savour every bite
300g/ 3 c desiccated coconut
1/4 c lacuma / lucuma
1/4 c banana powder (could substitute coconut sugar)
1/2 tsp vanilla powder
1/4 c chia seeds, powdered in spice mill or vita
1/3 c yacon syrup (could substitute maple)
1 dropper vanilla creme stevia (optional)
- Soak the desiccated coconut in enough water to cover for 4 hours.
- Sieve the coconut, reserve soak water for smoothies
- Add all remaining ingredients and mix well with your hands to combine
- Spread the mix onto a teflex sheet to about 1/4 inch thickness and score into the sized cookies you'd like. Mine are really small and bite sized. You could also use a damp ring mould or cookie cutter to press the cookies into rounds.
- Dehydrate at 118 for 6 hours or until ready invert off the teflex and onto mesh.
- Dehydrate a further 10-12 hours or until brittle and crunchy.
- Allow to cool and then store in an air tight container.
- Use maple syurp in place of yacon
- Use coconut sugar in place of banana powder or lacuma
- Add Coffee and/ or Banana Medicine Flower extracts
- Substitute banana powder for carob or mesquite powder
- Add 1/4c of ground cacao nibs
- Kick it up a notch with a scoop or two of your favourite protein powder