With the countdown to Christmas well and truly under way, I decided to share with you one of 30 scrumptious recipes in my new downloadable book 'Festive-The Best Raw Food Christmas Recipes'.

You know how hard it is to throw away the nut pulp after making milk, right? I know you do, as so many of you ask me where it can go. You and I also know how lame it tastes in crackers or on muesli, because when you get all the best flavours out of the Almonds/Brazil nuts/ Hazelnuts, etc into a milk, the very remainder tastes not much dissimilar to flour.

I managed to create not one but two cookie recipes, that don't only taste totally insanely yummy, but use that very almond meal, which has sadly been a waste... until now.

They require a dehydrator, but I suppose you can also use an oven. They won't be raw, but if an oven is the only option you have and you were planning on Christmas Cookies anyway, at least with this recipe you will have a healthy wheat free, gluten free, sugar free, animal product free, but NOT taste free option for you and those you love the most!


1 cup almond meal (pulp remainder from making almond milk)
½ cup desiccated coconut
2 apples, peeled and chopped
½ cup dates, soaked
3 Tbsp cinnamon
2 Tbsp xylitol
1 Tbsp mesquite meal
¼ tsp salt

Blend the apples together with soaked dates to a paste
Combine all the ingredients including the paste in a big bowl
Transfer the entire mixture onto a teflex sheet of your dehydrator and carefully spread it out with a spatula until about ½ cm thick
Use cookie cutters or a sharp edge of your spatula to create shapes in the dough, leaving the remaining pieces intact
Dehydrate at 110degrees F for 8 hours, turn over onto a mesh tray and dehydrate for another 8 hours



 If you like this goodie, you would LOVE the Ginger Crunch Cookies, Christmas Chocolate Fudge and another 27 recipes in 'Festive-The Best Raw Food Christmas Recipes' eBook.
 
Merry Christmas
Mwah,
x Tanya