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!

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  • 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

Directions:

  1. In a medium-sized bowl combine the almond pulp, almond flour, flax and coconut flour.  Set aside.
  2. Place the apples in the food processor, and process until it resembles smooth apple sauce.
  3. Add the coconut butter, maple syrup, cinnamon, nutmeg, salt and vanilla.  Process until creamy.
  4. 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.
  5. To roll the cookie batter out, use either teflex sheets or lay out wax paper.  Dust with coconut flour.
  6. 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.
  7. Place on the mesh dehydrator sheet and dehydrate at 110 degrees for 8 hours or until desired hardness.