My house mate brought home some vegan oatmeal raisin cookies the other day and they looked so yummy I just had to whip up a raw version.
When I thought about what to use as a base, quinoa came to mind, mainly because we have been eating a lot of it lately, but also for its soft, subtle flavor. Did you know that quinoa is a complete protein containing all nine essential amino acids, especially high in lysine which is great for working out (tissue growth and repair). Quinoa is also very high in manganese and is a good source of magnesium, iron, copper and phosphorous — amazing!
“Where is the oatmeal?” you might ask. Well, really raw oatmeal is not easy to find — in most cases it has to be ordered on the internet. Even though these cookies don’t have and oats, the flavor and texture are really what make them a comfort food winner. Enjoy and let me know what you think!
For the cookies
1 cups quinoa, rinsed well and soaked over night
1 pinch salt
In the food processor, process the pecans down to a fine meal. Add the salt and cinnamon. Next, add your damp quinoa into the processor and continue to process for about thirty seconds. Now pour in the agave and continue to process for about a minute, , allowing some of the grain to break down and blend into the dough.
Place the dough into a large bowl and hand mix in the raisins.
Using two spoons, place small dollups of the dough onto your Dehydrator sheets — I used the Teflex sheets that came with my dehydrator, not the fine mesh (yet). You don’t have to space them out too much, as these raw food treats won’t be spreading out when they ‘bake.’ Flatten the cookies slightly, so that they are all the same height.
Dehydrate at 105 degrees for about 4 hours. The outside of the cookies should no longer be tacky. At this point, you can remove them from the sheets and place them onto the mesh so they can ‘bake’ faster. Continue in the dehydrator for about 5 more hours. Watch them carefully as every house and dehydrator is different.
It is very important to rinse your quinoa well before soaking, otherwise a starchy flavor will be left behind.
About 24 one inch cookies.