Ingredients
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6 apples, cored and peeled (I used Fuji)
1 cup agave nectar
1 3/4 cups almonds, ground
1 1/4 cups raisins
1/4 cup ground cinnamon
Preparation
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Slice half of the apples and place in a mixing bowl. Shred the remaining apples in the food processor, then add the shredded apples to the sliced apples in the mixing bowl.
Add the agave nectar, ground almonds, raisins, and cinnamon to the bowl. Mix well.
With your hands, shape this mixture into about 20 round, flat cookies approximately 3 inches thick, and lay them on dehydrator sheets.
Dehydrate at 105 degrees for approximately 24 hours.
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