Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 453 kcal | 128 kcal |
| Protein | 6.9 g | 2 g |
| Fat | 21.5 g | 6.1 g |
| saturated | 8.8 g | 2.5 g |
| Carbohydrate | 56.9 g | 16.1 g |
| sugars | 35.7 g | 10.1 g |
| Fibre | 7.7 g | 2.2 g |
| Sodium | 6 mg | 2 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 3 cups raw pecans
- 5 3/4 cups oat grouts (or rolled oats if not strictly raw)
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 tablespoon (15 ml) natural vanilla essence
- 8 3/4 tablespoons coconut nectar (or pure maple syrup)
- Pinch of Celtic sea salt, to taste
- 1 1/2 cups pitted dates, chopped roughly
- 1 1/2 cups grated fresh apple
- 3 tablespoons (1 medium lemon) freshly grated lemon zest
- 3/4 cup coconut oil, unrefined
- 370 g cranberries, dried
- 3 cups raisins, dried
Instructions
- Pulse the pecans on their own first and stop while there are still recognisable pieces. Taken any further they release their oil and you get a paste, which glues the dough instead of breaking it up.
- Grind the oat groats with the cinnamon, ginger, salt, vanilla and coconut nectar until the oats are flour. Whole groats stay gritty in a raw cookie because there is no baking heat here to soften them.
- Add the dates, lemon zest, grated apple and coconut oil and pulse only until the dates disappear. The apple is bringing real water with it, and over-working it turns the mix loose.
- Fold the pecans, cranberries and raisins through by hand in the bowl. The processor would chop them, and finding a whole cranberry is the point of putting it in.
- Shape the dough into rounds no more than 10 mm thick and flatten the tops. A domed cookie keeps its wettest part furthest from the air, and it will still be doughy in the middle when the edges have gone hard.
- Dehydrate the cookies at 38 °C for 14 hours on mesh sheets. That temperature is low enough to keep the batch raw, which is also why it takes most of a day.
- They are done when the outside is dry to the touch and the centre still gives under a thumb, like a soft biscuit rather than a cracker. Chase brittleness here and you will get something that tastes of nothing but oat flour.
- Cool them fully, then keep them in a sealed container in the fridge for a fortnight, or in the freezer for three months. The apple and the dates leave enough moisture in these that a cupboard shelf is not a safe place for them.
