Ani's Raw Food Essentials (73 page)

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Authors: Ani Phyo

BOOK: Ani's Raw Food Essentials

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BROWNIE CACAO CHIP COOKIES

MAKES 16 COOKIES

Moist, rich, dark chocolate brownies as bite-size cookies. Cacao powder is mixed into your cookie dough with raisins for added sweetness and cacao nibs for crunch. Adjust the amount of nibs to your liking. They are bitter and taste like coffee beans. You may prefer to use only Â½ cup for crunch. But if you like cacao nibs, bump it up to 1 cup.

1 recipe Basic Cookie Dough (page 284)
1 cup raisins
Â½ to 1 cup cacao nibs
Â½ cup cacao powder

Mix all the ingredients together in a large mixing bowl.

Use a 2-tablespoon scooper to portion the dough directly onto the mesh screens of your 14-inch-square Excalibur Dehydrator trays.

Dehydrate at 104Â°F for 4 to 6 hours, or to your desired consistency.

Will keep in the fridge for at least one week. Will keep in the freezer for several weeks; thaw for 10 minutes before eating.

WALNUT BROWNIE COOKIES

MAKES ABOUT 18 COOKIES

The texture of this cookie is very similar to that of a traditional baked brownie. This version has chunks of walnuts, plus raisins for added moistness and sweetness. The texture of dehydrated cookies are very different from nondehydrated cookies, whose nuts are bound together using sticky dates.

1 recipe Basic Cookie Dough (page 284)
Â½ cup cacao powder
1 cups walnut pieces
Â½ cup raisins

Mix together the Basic Cookie Dough and cacao powder. Add the walnuts and raisins and mix well.

Use a 2-tablespoon scooper to portion the dough directly onto the mesh screen of your 14-inch-square Excalibur Dehydrator trays.

Dehydrate at 104Â°F for 4 to 6 hours, or to your desired consistency.

Will keep in the fridge for one week. Will keep in the freezer for several weeks; thaw for 10 minutes before eating.

BANANA-CHOCOLATE CHIP COOKIES

MAKES 16 COOKIES

Inspired by chocolate-covered bananas, dried banana and chocolate are mixed into the Basic Cookie Dough. To make these cookies even more decadent, serve with Chocolate Butter.

1 recipe Basic Cookie Dough (page 284)
Â¾ cup chopped dried bananas
1 cup semisweet dark chocolate chips or cacao nibs

Mix all the ingredients together in a large mixing bowl.

Use a 2-tablespoon scooper to portion the dough directly onto the mesh screen of your 14-inch-square Excalibur Dehydrator trays.

Dehydrate at 104Â°F for 4 to 6 hours, or to your desired consistency.

SERVING SUGGESTION:
Serve with a side of Chocolate Butter (page 100) or Chocolate Fudge Sauce (page 282) for dipping.

ALMOND COOKIES

MAKES ABOUT 20 COOKIES

This recipe, inspired by Chinese almond cookies, is a slight variation of the Basic Cookie Dough recipe. I still use almonds for flavor and add additional buckwheat for a light crunch. These cookies look pretty with a whole almond pressed into the center.

1 cup dried buckwheat groats
2 cups almond meal
1 tablespoon almond extract
2/3 cup agave syrup
1 cup filtered water
20 whole almonds

Grind the buckwheat into a powder, and place in a medium-size mixing bowl. It may help to grind a half cup at a time. Add the almond meal, almond extract, agave syrup, and water. Mix well.

Use a 2-tablespoon scooper to portion the dough directly onto the mesh screen of your 14-inch-square Excalibur Dehydrator trays.

Press one almond into the top of each cookie.

Dehydrate at 104Â°F for 4 to 6 hours, or to your desired consistency.

Will keep in your fridge for one week. Will keep in the freezer for several weeks; thaw for 10 minutes before eating.

OPTION:
Fold in 1 cup slivered almonds to add more texture.

FRUIT MACAROONS

MAKES ABOUT 16 COOKIES