2 cups oat grouts (or rolled oats if not strictly raw)
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp natural vanilla extract
3 tbsp coconut nectar (or pure maple syrup)
Pinch of Celtic sea salt, to taste
1/2 cup pitted dates, chopped roughly
1/2 cup grated fresh apple
1 tbsp (1 medium lemon) freshly grated lemon zest
4 tbsp coconut oil, unrefined
1 cup cranberries, dried
1 cup raisins, dried
Instructions
Pour pecans into food processor; blend with the blade for a while until coarsely blended. Transfer into a mixing bowl.
Pour oats, ginger, cinnamon, sweetener, vanilla and sea salt into a food processor and blend for a while until well mixed.
Pour in dates, lemon zest, apple and coconut oil, and pulse again.
Transfer into the pecan bowl; add cranberries and raisins and mix well until it forms thick clustered dough. Add more flavors, sweetener, lemon zest and cinnamon to taste.
Mold dough into medium sized cookies; place on dehydrator mesh sheets and place in dehydrator.
Dehydrate the cookies at 100°F (38°C) for 12 to 15 hours or more if desired.
