a russell james raw cookie recipe
Thursday, December 24, 2009 7:43 AM
For the cookie biscuit?1 cup walnuts1 cup pecans1 cup brazil nuts1 cup raw oats15 dried soft apricots, soaked 2hrs+1/2 cup lucuma1/2 cup raisinsPinch salt2 teaspoons mixed spice2 tablespoons orange juice?- Grind the nuts in a food processor until a flour forms.?- Blend the oats into a flour in a high-speed blender such as a Vita-Mix.?- With the ground nuts in the processor, add the oat flour and start to process again, adding a few apricots at a time until the mixture binds together. ?If it?s not binding you can add some of the apricot soak water too.?- Roll out the mixture on a flat surface to the desired thickness. ?If mixture sticks, mill some more oats to dust the rolling pin and rolling surface with.?- Using a cookie cutter, cut the cookies from the rolled out dough.??- You will need to re-form and re-roll the left-over dough to get the most from it. ?- Dehydrate on a mesh sheet for 6 hours.?For the chocolate?1 1/2 cups chopped cacao butter, melted2 tablespoons agave1/4 cup coconut oil1/2 teaspoon lemon juice1/2 cup cacao powder1/4 cup lucumaPinch salt?- Place all ingredients in a blender and blend on a moderate speed just to mix thoroughly. ?Be careful not to over-prcoess, all we're doing here is mixing the ingredients.?- Spoon some of the chocolate mixture over each cookie, covering each one completely. ?If you find the chocolate mixture too runny leave it to cool for a while (about 10 to 15 minutes) and it will become firmer and easier to spread onto the cookies.?White Chocolate Decoration1/2 cup chopped cacao butter, melted1 cup cashews1/2 cup water2 tablespoons agavePinch salt- Blend all ingredients except the cacao butter in a Vita-Mix or other high-speed blender until smooth.- Add the cacao butter and blend again just long enough to mix it in.- Transfer mixture to a plastic squeezy bottle and decorate cookies with.- Place cookies in the fridge to let the chocolate set.