Alive with enzymes, Omega-3’s, great nutrition and outstanding flavor, these raw cookies will quickly become a favorite staple for a quick snack when on the run or a morning get-me-going breakfast served with Goji Nut Mylk. Apple Almond Chia granola cookies are sweetened with apple, pear and a little coconut palm sugar. Cinnamon is added to bring out the sweet nature of the other ingredients and balance blood sugar levels. Ginger powder, which has no resemblance to fresh ginger in taste, adds a little spark.
To the Chef: Apple Almond Chia granola cookies take some early preparation so start sprouting the buckwheat 3 days before you are ready to make this special treat. The nuts need to be soaked 12 to 24 hours and the sunflower seeds for 6 to 12 hours. Dehydrating will take 6 to 8 hours. Purchase true cinnamon which is also called Ceylon cinnamon and use only an organic ginger powder without preservatives.
1 cup raw unhulled buckwheat
3 cups dried shredded coconut, unsweetened
2 cups raw almonds or other nuts, soaked 12 to 24 hours, drain & rinse
1 cup raw sunflower seeds, soaked 6 to 12 hours, drain & rinse
1 cup currants or dried blueberries
1 cup mesquite powder, optional
3/4 cup coconut palm sugar
2 tablespoons cinnamon powder
2 tablespoons ginger powder
1 teaspoon Celtic sea salt or other full spectrum salt
4 Granny Smith apples, grated large
2 pear or more apples, grated large
2 cups purified water
½ cup chia seeds
½ cup coconut oil, softened
In a wide mouth quart mason jar, put the buckwheat and cover generously with purified water. Secure a screen or cheese cloth over the mouth of the jar using a rubber band or metal canning ring. Let soak 6 to 12 hours. Discard soaking water and rinse buckwheat until water is runs clear. Put the jar on a 45º angle in your dish drainer or other convenient place so it can drain further and get plenty of air. Cover with a cloth so it is out of the light. Rinse, drain and return to a 45º angle twice a day until the sprout tails are about the same length as a single grain of buckwheat, about 2 days.
In a large mixing bowl, put all the ingredients under Dry Mixture and stir together.
Wet Mixture (instructions are different for high speed blender & home blender, both included). In a high speed blender, put all the ingredients under Wet Mixture and blend until smooth..
Combine Wet & Dry Ingredients
Pour the Wet Mixture into the Dry Mixture and stir to combine well.
On a dehydrator tray covered with a teflex sheet or natural kitchen parchment paper, spread the granola cookie mixture evenly to slightly more than 1/8-inch thick. Use cookie cutters of your choice to cut out fun shapes. We like hearts because they are easy cut out and it’s an expression of love.
Put the trays of cookies in the dehydrator and dehydrate at 145ºF for 2 hours. Turn dehydrator down to 115ºF and continue to dehydrate until the cookies pull away easily from the teflex sheet or parchment (in other words, when you lift the cookie it’s underside is not sticky), about 3 hours. Remove the cookies from the teflex sheets or parchment and put it on the mesh screens that came with the dehydrator. Dehydrate until very dry and crunchy, about 2 more hours.
Serve Apple Almond Chia Granola cookies as a morning breakfast or enjoy as a quick energy snack when on the trail or on the go and serve as a treat or dessert.
How to Store
Let the granola cookies cool completely then immediately put it into a container or jars and fasten on the lid. If left out on your counter too long it will rehydrate and you may have to put it back into dehydrator before storing. Store in a dark cool part of your kitchen. Apple Almond Chia Granola Cookies will keep for several months if dehydrated properly (meaning all the moisture was removed).