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Breakfast Nook Cookies

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Today I played around with a new raw sweetener called Yacon.  For those looking for vegan sweeteners that are raw, look no further.  The Raw Organic Yacon Syrup’s full-bodied flavor will add so much character to your raw dishes, especially the dessert ones.  Up until now, there has been a dilemma on this issue: honey, though can be gotten “raw”, is not vegan, and maple syrup, though vegan, is not raw.  Everything thing else is not even a viable option due to political objections (e.g. sugar cane) or over-processing.  So what do you use in raw, organic, vegan dishes??  The answer is Raw Organic Yacon Syrup, which is warmed up to just 104 degrees Fahrenheit to evaporate the moisture to reduce the syrup, making it certifiably raw.

My dad really enjoyed these.  He said they tasted a bit “healthy” but anytime something contains oats, he thinks it’s healthy.  They must have been pretty darn good since he took a container of them with him to work on the slope. :)  I encourage you to give these Breakfast Nook Cookies a try.


Ingredients:

  • 2 cups oats, gluten-free
  • 3 medium bananas, ripe
  • 1 cup raisins
  • 1/2 cups raw almond butter
  • 1 Tbsp Yacon Syrup
  • 1/2 tsp sea salt

Preparation:

  1. Lets make this as easy as it can be….throw all ingredients into the food processor and mix well.
  2. Drop cookie balls onto the teflex dehydrator trays and flatten with the back of a spoon.  To avoid the mixture from sticking to the spoon, I dipped it into a glass of water.
  3. Dehydrate at 145 degrees for 1 hour then reduce to 105 degrees for 8.  The time frame depends on how much you like it dried out.

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