Name: Raw Ginger Snaps
Cook time: 36 h
Ingredients: 3/4 cup coconut oil; 1 cup coconut crystals, raw sugar or palm sugar; 1/4 cup yacon; 1 tablespoon flax seeds, soaked in 3 tablespoons water for 10 minutes; 2 cup sprouted grains: oats, barley, buckwheat, quinoa, amaranth of choice - Soak one day, sprout 1.5 days; 1/2 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/3 cup raw sugar, for decoration

Raw Ginger Snaps

By: Dorothy Delaney

Learn how to make healthy no bake Raw Ginger Snaps with this raw vegan cookies recipe from Dorothy Delaney. With less than ten ingredients, this healthy ginger snaps recipe is enjoyed by everyone.

Notes

For more raw food recipes, check out Dorothy's Featured Foodies profile page.

Check out this video tutorial to see Dorothy make this ginger snaps recipe:

Cooking Time36 hr

Ingredients

3/4 cup coconut oil
1 cup coconut crystals, raw sugar or palm sugar
1/4 cup yacon
1 tablespoon flax seeds, soaked in 3 tablespoons water for 10 minutes
2 cups sprouted grains: oats, barley, buckwheat, quinoa, amaranth of choice - Soak one day, sprout 1.5 days
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup raw sugar, for decoration

Instructions

Blend everything in the food processor and spoon cookie size blobs onto the nonstick trays in the dehydrator.
Dehydrate at 104 degrees F about 36 hours, until desired crispness.