Ingredients
Base:
1 cup soaked almonds
2 cups pumpkin or sweet potato
1/3 cup coconut flakes
Glue:
1/3 cup flax seeds, ground
1/3 cup coconut oil
Spices:
1 tbsp cacao or carob
1/2 teaspoon clove, ground
1 ts cinnamon
1/2 ts nutmeg
Preparation
-Grind almonds in food processor -Add other base ingredients and mix in food processor -Grind flax seeds in coffee grinder -Melt coconut oil in the sun preferably -Mix all ingredients in food processor
Dehydrate in the sun or dehydrator. 9 hours on one side, turn over and 9 hours on the other side
Good tip: these cookies are great to make after you make almond and coconut milk. Use the remaining pulp, add coconut oil, flax seeds and pumpkin/sweet potato, spices and you’re good to go!
