Vegan oat and raspberry dehydrated cookies
-vegan, gluten- and oil free
Drying fresh fruits and vegetables, removing only the water, is the easiest and healthiest way to preserve fresh food. It's a natural way to preserve food. A dehydrator is like the sun, but one step better, as the sun can be too hot.
Dehydrating actually inhibits the growth of microbes like bacteria as you are removing the water the bacteria depend on. Drying food only minimally affects its nutritional value. Compared with other preservatives like; canning, freezing and baking, all of which involve extreme hot temperatures, food drying is the least damaging form of food preservation.
We love to dehydrate, its fun :) these raspberry dehydrated cookies are one of my favorite. They are really chewy and tasty!
2 cup gluten free oats
1 cup frozen raspberries
1/2 cup walnuts (chopped)
pinch of cinnamon
1 tbsp of vanilla nectar
2 tbsp of maple syrup
Water (if too dry)
- Mix all the ingredients in a big bowl.
- If the dough is too wet, add more oats, if it's too dry, add some water.
- Make the cookies using your hands. We made ¼ inch cookies (1/2 cm).
- Place the cookies into the dehydrator trays and dehydrate to 45ºC or 113ºF for about 4 hours for one side and another 2 hours for the other side. The time may vary depending on your dehydrator.
- Enjoy! ;)