Oh my gosh! I can feel the love coming from every direction!!!
My book Healthy Food Healthy Home Healthy Life was released this week and every copy I had was given to stores and called for. I am so thrilled to be able to share my recipes AND my story! My tale is honest, challenging and life changing and I feel quite vulnerable to the world now that it's out there. But it's out there to help motivate and inspire others to change for the better. It's all information I wish I had 10 years ago. I would have loved to feel THIS good in my early 20's.
Thank you so much to everyone who pre-ordered one, and for anyone who would still like a copy or two you can message me on here or on my 'Mandy's Tips for Everyday Health' facebook page.
These cookies are our new fave treat! You can dehydrate them as cookies or just pour the mixture on the tray and break it off into granola clusters. You can use either maple syrup or unpasteurized honey for the sweetener and any nut butter you wish. Totally make your own and play with the recipe or follow mine exactly. Either way I promise these will hit the spot. This recipe makes lots so be willing to share.
It will last for 3-4 weeks in an air tight bag.
If you like your treats sweet and salty like me, sprinkle a bit of ground celtic sea salt on top of your cookies before you place them in the dehydrator! MMMM I'm such a cookie monster.
DEHYDRATED BUCKWHEAT GRANOLA COOKIES
These cookies are crunchy on the outside and soft in the inside, just like an awesome baked cookie BUT BETTER cuz they are raw! Because the seeds and nuts are soaked you will be able to digest them easier. These cookies are jam packed with awesome nutrients that will make your body happy all day long. Tons of minerals, protein, vitamins, phytonutrients, fiber and enzymes. Oh and they taste amazing too. Bonus!
Makes 55 small cookies
2 cups raw buckwheat groats, sprouted - to see the full process click HERE
1 cup almonds, soaked
1 cup sunflower seeds, soaked
1 cup pumpkin seeds, soaked
2 cups quick oats
2 Tbsp. hemp seeds
1 Tbsp. poppy seeds
1 Tbsp. chia seeds
1 tsp. ground celtic sea salt
1 cup nut butter, I used organic crunchy peanut butter
1 cup unpasteurized honey
1 Tbsp. pure vanilla extract
1. NIGHT BEFORE - Soak raw buckwheat groats for 1 hours exactly, covered in water. Stir at the half an hour mark and at the hour mark. Water will be pink and murky. Rinse in a fine mesh sieve and place sieve in a bowl. cover with a plate and let sit on the counter covered over night or for 5 hours. This is basically how you sprout buckwheat.
ALSO soak almonds and seeds in a large bowl, covered with water, over night.
2. NEXT DAY - Take the plate off the buckwheat and stir to help dry.
Rinse and drain almonds and seeds. Lay out on a plate to let dry.
3. Prepare oats, hemp seeds, poppy seeds, chia seeds and sea salt in a large bowl.
4. Mix nut butter, honey and vanilla in a large pan on the lowest heat until fully combined. Turn off heat (do not let it get hot or the honey will pasteurize). Pour into the dry ingredient bowl and stir well. Add buckwheat, almonds and seed and stir again, very well.
5. Let mixture sit on the counter for half an hour to thicken.
6. Using a tsp. scoop out cookies onto the paraflexx dehydrator sheets. 16 cookies to a tray. Use all the mixture. If you don't want to make cookies just pour the mixture onto 3 trays and spread out.
7. Dehydrate on 115° for 10 hours. If your making cookies take them off the paraflexx sheets and move them straight onto the mesh tray and dehydrate again for 10 hours on 115°. If your just making granola clusters break the granola up into large pieces and place it on the mesh trays and dehydrate it for 10 more hours as well.
Store in an air tight container/bag and will last up to 3 weeks.
