These raw cookies are simple to make and have been described as wickedly delicious. Our children love to keep them in their lockers at school and to keep around as a quick, satisfying snack. Enjoy! This recipe is found on page 143 of Original Fast Foods.

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Comment by brenda robison on March 17, 2010 at 7:38pm
would sprouted oat groats be more nutritious then the oat flour?
Comment by James Simmons on March 17, 2010 at 7:59pm
I'm sure it would be; I've not sprouted the oat groats for this recipe yet.
Comment by Maureen J Knapp on March 17, 2010 at 10:51pm
Again I need to ask the question about what I should do to the recipe, since I cannot use NUTS!! in any form, I seem to be stuck with the use of so many nuts in many of the recipes, this recipe uses 1 1/2 cups of nuts, do you have any sugestions on what to substitute? Help! Please-Maureen
Comment by Ruth Ann Holloway on March 17, 2010 at 11:06pm
Yummy! Some tips I used to make these: While grinding the oat groats, I added 1 tsp. Organic Saigon Cinnamon, 1/4 tsp. fresh grated nutmeg, and the paste of one vanilla bean. To chop the dates and raisins, put in 1/2 cup of the ground oat-groat flour into a food processor (not the blender) and grind/pulse to desired texture. To shape: I used a #24 icecream scoop (with spring action release) and placed them on the trays. Then I put a silicone matt on top of the cookie mounds, and used a rolling pin to flatten them. Dried them for 9 hours at 95', to have them a little chewy. Very fun! Also great dipped in raw coconut milk!
Also, to help Maureen and those who cannot eat nuts: Instead of nuts -- Use raw pumpkin seeds in equal measure. They give a nice crunch, and have a "nutty" texture. They are also more alkaline than the nuts. :)
Comment by Ruth Ann Holloway on March 17, 2010 at 11:13pm
P.S. you can also add a little sprinkle of L-ascorbic acid (Vitamin C powder) to the apples and they will not turn dark.
Comment by Tyrena Dilley on March 17, 2010 at 11:45pm
If you would like to have sprouted oat groats, you can sprout them and dry the sprouts then grind them like flour. I do this with all of my wheat. First I sprout it, then dry it and grind into flour. It's a lot more nutritious for you and I can't tell a taste difference. You should always sprout or sour your grains before using them.
Comment by G Conrad on March 18, 2010 at 4:02pm
If you don't sprout the oats first, you have a problem with phytic acid. It binds to minerals in your body, leaching them out.
Comment by Peri P. Bennion on March 19, 2010 at 10:47pm
If you don't have a dehydrator, can you still make these? What do you do to "bake" them?
Comment by Maureen J Knapp on March 22, 2010 at 8:50pm
Thank you Ruth Ann, I never thought of adding pumpkin seeds, I guess I have to learn to think" outside of the box", would other seeds like sunflower, or even peanuts work, also?
Comment by James Simmons on March 26, 2010 at 6:12pm
If you do not have a dehydrator, you can set your oven to its lowest setting (ours can be set at 100 degrees) and place them in the oven; although, a dehydrator does a better job because it circulates the air. In the summer you can use those really nifty hanging pantries (The Food PANtrie). They come with dehydrator trays, a net that keeps the bugs out, and a hook to hang the setup outside where it can be exposed to the sun and the wind. Jim


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