Nut Cookies

This recipe uses a dehydrator. I haven't tried it yet with using the oven, but I am sure you can. A dehydrator keeps the enzymes, but the next time I make these I'll try using the oven.
Recipe:
1/2 cup to 1 cup of Almonds
1/2 cup or so of Walnuts
1/3 cup or so of Pecans
1/2 cup or less of maple syrup
1/4 cup water (more or less as needed) When I made this I don't think I needed much water at all.



Grind the nuts first in the food processor until fine. With the food processor still running, pour in the maple syrup. If the mixture is too thick or crumbly slowly pour in water until the mixture is smooth. You don't want to add too much water.


Make balls and push them flat. If using a dehydrator can either place directly onto the dehydrator or use parchment paper or teflex sheets. If using an oven place on parchment paper on a cookie sheet.
Dehydrator: dehydrate at 105 degrees for 24 hours (or overnight). In morning or after 8-10 hours flip them over. Dpending on how firm you want them will determine how long to keep them in the dehyrator, but you do not want to dry them out too much.
Oven: Place on the lowest setting and flip over after 30 min. and keep doing that until you feel like it is done.



You can eat them once they are finished. Personally I didn't like them to well from the dehydrator. Instead of wasting them I placed them in the freezer and ate them once frozen. They were alot better and tasted pretty good. But this is a recipe that I may not really try again for a good while. It was okay, but it could have been better.




Recipe: "Hallelujah Kids by Julie Wandling"