October 19, 2017
Raw food diets are becoming increasingly popular as an off-shoot of plant-based living. The idea is that if foods are heated above a certain temperature, some enzymes and phytonutrients may be destroyed.
Those who eat a diet high in raw foods report increased energy, great mental clarity, lower BMI, and decreased cancer risk. Raw foodists are typically very aware of their nutrient intake and tend to eat highly nutrient-dense foods, which lead to adequate and above levels of most vitamins and minerals.
These cookies are considered raw as they are dehydrated, not cooked, at 105*F. They are meant as a dessert, but really can be eaten any time of the day! I enjoy these cookies with tea for breakfast.
Easy Raw Carrot Cookies
Ingredients
- 3 medium carrots
- 1/2 cup each of sprouted buckwheat, pumpkin seeds, ground flax
- 1/2 cup loosely packed dates (Medjool are best)
- 3 tbsp psyllium husk (could omit, but would make them less cakey and more crispy)
- Spices as desired. I used cinnamon, Himalayan pink salt, nutmeg
Directions
- Shred carrots in a food processor until flaky but not completely pureed
- Add in other ingredients and pulse a few times, then let process for 2-3 minutes until a ball forms
- Roll into cookie shapes on dehydrator trays, dehydrate at 105-115*F for 10-12 hours
These were not very sweet, which is how I like them. Some may choose to add agave, maple syrup, or your sweetener of choice!
Enjoy!
