Ok, so admittedly they aren’t animals per se, but If I called them ‘Raw Star Crackers’ they might get lost in translation. I realize it may be time for some new cookie cutters!
2 cups packed, moist almond pulp (leftover from making almond milk)
1 1/2 cups almond flour (easy as grinding down almonds!)
1/2 cup ground flax seed
1/2 cup coconut flour
2 organic apples, peeled and chopped finely
1/2 cup raw coconut butter
3/4 cup maple syrup
1 1/2 tsp ground cinnamon
1/4 teaspoon nutmeg
1/2 tsp sea salt
1/2 tsp vanilla
In a medium-sized bowl combine the almond pulp, almond flour, flax and coconut flour. Set aside.
Place the apples in the food processor, and process until it resembles smooth apple sauce.
Add the coconut butter, maple syrup, cinnamon, nutmeg, salt and vanilla. Process until creamy.
Add the almond pulp, almond flour, coconut flour and flax to the apple mixture and process until well blended. Place back in bowl and chill for 1 hour.
To roll the cookie batter out, use either teflex sheets or lay out wax paper. Dust with coconut flour.
Place the batter in the center of the teflex sheet or wax paper and place another one on top. Using a rolling-pin, smooth the batter out 1/4 to 1/2″ thick. Peel the top sheet off and with animal cookie cutters, cut out the shapes.
Place on the mesh dehydrator sheet and dehydrate at 110 degrees for 8 hours or until desired hardness.
Raw, vegan, organic, gluten free~
2 bunches kale
2 cups soaked cashews pieces (soak for 4 hours -drain and rinse well)
Juice of 3 limes
2 tbsp nutritional yeast
2 tsp garlic
1 tsp onion
1 tsp cayenne
1/4 tsp Himalayan salt
1/4 tsp pepper
Blend all ingredients in vitamix can add a dash of water to achieve a chunky paste mixture.
Rub on leaves of kale (I used flat leafed kale- any kind works though! I using curly kale-remove the stems)
Dehydrate 4-6 hrs at 120 or to desired crisp
* can cut recipe in half as well as adjust spices according to taste- we like our chips to knock out socks off!
Put onions in food processor and process until chopped. Put in mixing bowl with the other ingredients and mix thoroughly. Smooth onto teflex sheets, or natural unbleached parchment paper about 1/4″ thick, score and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Dehydrate the first hour at 140 degrees and then turn down to 105 degrees for the remainder of time. Store in refrigerator in an airtight container.