Method
- Roughly chop the apricots and soak in the lemon juice
- Place the nuts into a blender and pulse until reasonably fine (to your taste)
- Stir the apricots and coconut flakes into the nut mixture and blend further to mix
- Divide the mixture into balls and press flat
- Lay the cookies out in a food dehydrator and run on the lowest setting for around 4 hours, turning at least once
Cooking Temperature: 38 degrees
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Cooking Time: 4 hours
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Serves: 8 large or 16 small cookies
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Keeps For: 1 - 2 weeks
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Tips and Comments
- You don't actually have to dehydrate these at all which are perfectly edible in 'moist' form but they are more biscuit-like when dried.
- if you don't have a dehydrator, just use a very low oven.