One of the things I miss most from my old junk food eating days is biscuits. I could very easily inhale a whole packed of Hob nobs without even batting an eyelid. Yes I know, shocking behaviour! Now that I eat a mostly raw vegan diet, I have to find ways to make healthier versions of the food I once loved, but didn’t love me. (My weight fluctuated a lot and most of the time I was eating rubbish food, I felt bloated like a puffa fish!) Getting people to try raw desserts is the quickest and easiest way to initiate them into a world of food that doesn’t require processed sugar, flour or eggs. Who needs that crap anyway?!
I like to find ways to use my nut pulp from making nut milk and this recipe is a perfect example of how there is little to no waste in raw foods. For example, one cup of nuts and 3 cups water makes me some delicious nut milk, and the nut pulp went into making about 20 Apple and Cranberry Biscuits which I can keep stored for any time I have guests or want a little something to satisfy a sweet craving. So how do you make them? Read on….
Apple & Cranberry Biscuits
- 2 apples, cored and peeled
- 2 cups nut pulp (I used brazil nut pulp)
- 1/4 cup cashews
- 4 dates
- 1/4 cup maple syrup
- 1/4 cup dried cranberries
Process the apples into a puree and transfer to a separate bowl. Place the nut pulp, and cashews into the food processor and process until broken down. Add in the dates, maple syrup and process again. Transfer mixture to bowl with the apple puree and with your hands mix to combine. Finally add in the cranberries and take a small amount for each biscuit, roll into a ball and press to flatten. Put each biscuit on a non-stick Teflex deyhdrator sheet and dehydrate at 115 degrees F for 6-8 hours. Flip over the biscuits and dehydrate until dry.