I’ve been utilising the dehydrator a bit more lately, can you tell?
This time is a fruity healthy cookie cracker. Gluten-free, grain-free, dairy-free, vegan, no added sugar, low-gi, mostly raw.. they are the perfect on-the-go snack.
Joel says they are more like fruit crackers than cookies. But I think he had greasy, buttery cookies on his mind when I produced these for him to try.
His verdict: they are really tasty, but you spend the next couple of minutes picking chia seeds out of your teeth.
I know this would bother him, because, Joel is a minimal effort kind of guy when it comes to food. He won’t eat muesli because it takes too long to chew. Yep, he is a different sort.
These ‘cookies’ (and I use the term loosely) are an impromptu idea I had to use up a bunch of rhubarb that was sitting in the refrigerator.
What?! Use up rhubarb! Like it is some kind of space waster.
It is not like that at all. Honest.
I love rhubarb, but because we are leaving in a couple of days for the snow (for a week) and I couldn’t justify baking it into something that would not keep – or that doesn’t travel well.
1/4 c chia seeds
1 1/2 c water
1 bunch rhubard, chopped into inch long lengths
1 tblsp water
1 c walnuts, soaked for 12 hours and drained
2 bananas, mashed
1 tsp cinnamon, ground
1 tsp vanilla extract
Mix chia seeds and water and set aside for 20 mins so the seeds can activate.
Next, place rhubarb and water in a small pot and heat until the fruit is soft.
Remove from heat and cool.
Empty walnuts into a food processor and blend until smooth and creamy.
Next add the bananas, cinnamon, vanilla and rhubarb to the walnut mixture and process until well combined.
Then, gently fold through the chia seeds.
Line dehydrating trays with parchment or teleflex sheets.
Place a cookie cutter on the tray and spoon in 2 tblsp sized portions - or whatever will fit.
Gently remove the cookie cutter and repeat until the mixture is all used up.
Dehydrate on 40 C for 20 hours.