Jenifae
03-20-2009, 11:50 AM
Orange/Papaya Cookies (aka Raw Carrot Cake)
1/2 c orange pulp (what’s left over after juicing) (instead of carrot)
1 papaya (my added ingredient)
1/4 c dates (well chopped)
1/8 c flax meal
1/4 c coconut butter
1 tsp vanilla extract
1/8 c agave syrup
1/8 c cashew butter
1/4 c carrot (grated) (did not use)
1/4 c raisins (added cranberries as well)
1/4 tsp salt
1/4 tsp mace (similar to nutmeg)
1/4 tsp cinnamon
1/2 c nuts of your choice; ex. pecans/walnuts
Tools:
Food processor, juicer, grater, dehydrator
Chop nuts in food processor until coarse. Add coconut butter, flax meal, dates, carrot pulp, cashew butter, and agave syrup. Process, stopping and stirring occasionally. When everything is consistently chopped, pulse on and off until a fluffy yet dense consitency is reached.
Add salt, cinnamon, and mace. Add vanilla and pulse until doughy. Add carrot pulp and raisins. Pulse just until evenly distributed.
Remove dough, shape on sheet (small round pancakes do best) (I made small lil' cookies shapes), and place in dehydrator. Dehydrate for four to six hours.
Frosting:
1 c coconut butter
1/2 c agave syrup
1 tsp vanilla extract
juice of 1/2 lemon
dash of salt
Combine all ingredients in food processor. Remember to mash chunks out of the coconut butter while processing. Stop once a creamy consistency is reached. Do not over blend as this will make the coconut butter hot. If the butter gets hot, the fats and solids will separate. Process icing again if it’s been left standing too long (it will get stiff after a few hours).
Layer the carrot pancakes with icing inbetween and around edges. Garnish with lemon zest and more nuts/pecans.
1/2 c orange pulp (what’s left over after juicing) (instead of carrot)
1 papaya (my added ingredient)
1/4 c dates (well chopped)
1/8 c flax meal
1/4 c coconut butter
1 tsp vanilla extract
1/8 c agave syrup
1/8 c cashew butter
1/4 c carrot (grated) (did not use)
1/4 c raisins (added cranberries as well)
1/4 tsp salt
1/4 tsp mace (similar to nutmeg)
1/4 tsp cinnamon
1/2 c nuts of your choice; ex. pecans/walnuts
Tools:
Food processor, juicer, grater, dehydrator
Chop nuts in food processor until coarse. Add coconut butter, flax meal, dates, carrot pulp, cashew butter, and agave syrup. Process, stopping and stirring occasionally. When everything is consistently chopped, pulse on and off until a fluffy yet dense consitency is reached.
Add salt, cinnamon, and mace. Add vanilla and pulse until doughy. Add carrot pulp and raisins. Pulse just until evenly distributed.
Remove dough, shape on sheet (small round pancakes do best) (I made small lil' cookies shapes), and place in dehydrator. Dehydrate for four to six hours.
Frosting:
1 c coconut butter
1/2 c agave syrup
1 tsp vanilla extract
juice of 1/2 lemon
dash of salt
Combine all ingredients in food processor. Remember to mash chunks out of the coconut butter while processing. Stop once a creamy consistency is reached. Do not over blend as this will make the coconut butter hot. If the butter gets hot, the fats and solids will separate. Process icing again if it’s been left standing too long (it will get stiff after a few hours).
Layer the carrot pancakes with icing inbetween and around edges. Garnish with lemon zest and more nuts/pecans.