Sunday, February 10, 2008
Go figure (hey, that's funny; I had "go"gi berries and "fig"s in my smoothie this morning); I posted about our Thursday Night Raw meal yesterday, and I'm already having requests for the recipes.
Ugh, I forgot the pen and paper again, so it will take me a little while to rethink the whole thing. But, since I already sent the recipe for the Fortune Rawkies to my friend, Holly, I guess I can just cut and paste it over here for you guys, too.
Cutting and pasting; makes me think of my son. I'm always finding little scraps of coloring book clippings and construction paper around the house. He is a wiz with the scissors (safety scissors, of course). He enjoys cutting out shapes with them so much, that I got him this book dedicated to this art.
Speaking of my son, he is just learning to sound out words. Just look at what he spelled on our refrigerator. Y-U-M! He must take after his mom :-)
Next to his letters is another project of his he made at school. It's a snowman. Oh how he wants it to snow. I think it is in the forecast today. We'll have to wait and see. Otherwise, I'll have to send him to visit Jenny, who's definitely had her share of the white fluffy stuff.
But, back to the cookies. Without further ado, here's the recipe:
1/2 cup almonds, finely ground
2 Tbsp. sesame seeds, finely ground
2 Tbsp. golden flaxseed, finely ground
2 Tbsp. agave nectar
1/4 cup filtered water
dash of sea salt
Blend all ingredients until smooth in a high-speed blender.
On a teflex sheet or piece of parchment, drop very small spoonfuls of the batter (it will be quite sticky) and shape into thin circles, about the size of the bottom of a standard drinking glass.
I dehydrated mine on the lowest setting overnight (due to time; you could use a higher setting, so it will only take a few hours). Pay attention to these bad boys, because you don't want them to get too dry (or they'll crack when you form them).
Then, carefully peel them away from the teflex/parchment, lay a slip of paper with a fortune on it (although not necessary) across the center of the dry side, and fold it as you would the traditional cookie (fold it in half to enclose the fortune and bend the ends to make something similar to a "c"-shape). Dehydrate until somewhat crisp and they hold their shape.
While I'm at it, I'll also give you the "peanut" sauce I used for dipping the raw veggies and tossing with the zucchini "noodles."
1 Tbsp. olive oil
1/2 Tbsp. sesame oil
2 Tbsp. Bragg's Liquid Aminos
1 Tbsp. mirin
1 Tbsp. apple cider vinegar
2 Tbsp. agave nectar
1-2 garlic cloves
freshly grated ginger, to taste
1-2 chopped scallions
squeeze of lime juice
freshly ground pepper
1/4 cup almond butter
1/8 cup tahini
In a blender, blend all ingredients except for the almond butter and tahini. Pour into a bowl and gradually mix in the almond butter and tahini by hand. Taste as you go, and adjust the amounts for both flavor and consistency (keep in mind that these are just estimates as to the measurements I used in my sauce. You can also add a little water to thin it, if necessary). Serve as a dip or a sauce. Enjoy!
Posted by shannonmarie at 11:16 AM