1 c soaked and sprouted oat groats
1 c raisins
1/2 c almonds, ground into flour
1/4 c agave nectar
1 t vanilla extract
1/2 t ground cinnamon
1/8 t sea salt
Place oat groats in a food processor and pulse until it's a oatmeal consistency. Put mixture into a large bowl, add almond flour, raisins, agave nectar, vanilla extract, ground cinnamon and sea salt. Mix well.
Form into cookies and place on the Teflex sheet. Dehydrate at 110 degrees for 4-6 hours. They should be firm yet soft and chewy.
1 c raisins
1/2 c almonds, ground into flour
1/4 c agave nectar
1 t vanilla extract
1/2 t ground cinnamon
1/8 t sea salt
Place oat groats in a food processor and pulse until it's a oatmeal consistency. Put mixture into a large bowl, add almond flour, raisins, agave nectar, vanilla extract, ground cinnamon and sea salt. Mix well.
Form into cookies and place on the Teflex sheet. Dehydrate at 110 degrees for 4-6 hours. They should be firm yet soft and chewy.
