Makes 15-18 cookies
1 cup sprouted/soaked buckwheat, soak buckwheat for 1/2 hour, rinse & drain
1 apple, diced (skins on is fine)
1/2 cup pecans
1/3 cup maple syrup of agave (or a little more if you like it real sweet)
1 Tbs grated ginger (or a little more if you like it real gingery)
1/4 tsp cinnamon
a pinch or 2 sea salt
Combine all of the ingredients in a food processor & blend until smooth & creamy. Spread onto a teflex sheet (a little more than an 1/8 inch thick) & dehydrate at 110 for 8-9 hours. Remove from dehydrator & peel the teflex sheet off of the ginger bread. Place the gingerbread on a cutting board. With your cookie cutter, cut out your gingerbread men & place them back on the dehydrator sheet and dehydrate for another 6-8 hours. Chill cookies & then ice them!
1/2 cup cashews
2-3 Tbs maple syrup or agave
2 Tbs coconut oil
1/2 cup water (or a little more as needed)
pinch sea salt
Blend ingredients in a high speed blender until smooth & creamy. Pour into a ziplock baggie & chill in the refrigerator. Once chilled, cut the tip of off a corner of the baggie & squeeze icing out & decorate cookies. EAT UP!
This recipe works great for a gingerbread house too … just dehydrate it a little longer to get it sturdier! Decorate with raw chocolates, raspberries, blueberries & grapes & then eat up!