Crispy Lemon Lime Chia Cookies

Crispy Lemon Lime Chia Cookies
If you have a dehydrator, I don't really know of an easier recipe to make cookies than this one. I love lemon and lime in this recipe, but you could use other flavours too; maybe your favorite natural cordial instead of the citrus juice? :-) Also, these cookies are gluten free, sugar free, oil free, pretty much everything free, but still not made of dust :-)
Cuisine: vegan & raw
Recipe type: dehydrated
Serves: 20
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ½ cup chia seeds
  • juice of 1 lemon
  • juice of 1 lime
  • zest of ½ lemon
  • zest of ½ lime
  • 2 pipettes (1/2 tsp) of liquid Vanilla Stevia (or plain Stevia)
  • top up water
  • optional: anything for decoration (I used pumpkin seeds, but red berries, like Goji berries, would look great!)
To do
  1. pour lemon and lime juice in a measuring cup. Top up with water to half a cup
  2. in a bowl, mix the juice/water with the zest, Stevia and seeds
  3. let sit for 20-30 minutes
  4. place about ½ to ¾ a table spoon of the mixture on your dehydrator sheet, that should make around 20 cookies (of course you can make them bigger or smaller)
  5. dehydrate till dry and crisp, about 4 hours (flip them over half way)

 

 

Crispy Lemon Lime Chia Cookies

Crispy Lemon Lime Chia Cookies

Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

 

This SO yummie!

You need (for 2 people):
♣    1 avocado
♣    raw agave nectar (or maple syrup), start with 1 tbsp
♣    cinnamon

You throw it all in the food processor, and really, you make it as sweet and as cinnamonny as you like, just keep tasting until you’re happy with it.

For the chocolate sauce you need:

•    125 gr canned/cooked black beans
•    5 tbsp raw agave nectar (or other sweetener)
•    3 tbsp raw cacao powder
•    2 tsp stevia

You do:
Mix in food processor until nice and smooth.

Place cinnamon mousse in a small bowl and top with chocolate sauce. The mint was for decoration but actually added a lovely flavour :-)

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

 

This dessert put a smile on my face, it is delish :-)

You need for the Jelly (for 6 persons, cutting in half is no problem):
– 1 mango
– 2 oranges
– 75 ml of water
– 290 ml of non-dairy milk
– about 50ml of rum
– 5 gr (1 tbsp) of agar agar powder (double if you have agar flakes)
– some Stevia (as much as you like, just taste)
– 1 tsp of vanilla
– 6 silicon forms or oiled ramequins.

For the sauce you need:
– 4 ripe plums
– about 60ml of Kirsch

You do (Jelly):
– cut the mango and put into blender
– juice (in a juicer) the 2 oranges. If you don’t have a juicer, then juice by hand and zest 1 orange
– blend mango, orange juice and rum
– boil water in a small pan, then add Agar
– when Agar is dissolved (if you use flakes, this will take a few minutes) add non-dairy milk and rum
– turn down heat stir until nice and smooth
– pour into moulds and let set in fridge for a few hours

For the sauce:
– just blend the flesh (including skin) of the plums and the Kirsch in your blender.

When your Jelly is firm, squeeze the sides of your mould until it comes loose and pop it down on a plate. Then pour the sauce on or around the jelly.

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce