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Recipes (continued)
Chocolate Chip Cookies
- Vegetarian
2 cups rolled oats
1 cup oat flour*
1 teaspoon sea salt
1 cup cashew butter
¼ cup honey
¼ cup maple syrup
2 teaspoons vanilla extract
¼ cup coconut oil
1 cup dark chocolate chips
1. Set Dehydrator to 50˚C.
2. Place all ingredients; except chocolate,
into the bowl of a food processor. Pulse
until all ingredients are combined.
3. Stir through chocolate chips.
4. Form mixture into tablespoon sized balls.
Place on Dehydrator shelves. Press down
to flatten.
5. Place in Dehydrator. Leave for 10 hours
or until chewy and flexible. Store in an
airtight container for up to one week.
*Oat flour is just rolled oats processed into
flour. This just gives the cookies a nice
textural taste.
Homemade Coconut Yoghurt
- V, GF, DF, Paleo, Vegetarian
3 x 400g cans coconut milk
¼ teaspoon yoghurt starter
2 tablespoons honey
2 tablespoons tapioca flour
Sterilised glass jars
1. Set Dehydrator to 40˚C. Arrange shelves
to accommodate the size of the jars.
Remember the larger the jar the longer
the yoghurt will take to form.
2. In a saucepan bring coconut milk to a
simmer, about 85˚C. If you are unsure
use a candy thermometer. Do not boil.
3. Remove a small amount of hot coconut
milk. Whisk in tapioca flour. Add back
to the saucepan and whisk to combine.
4. Set coconut milk aside and allow to cool
until body temperature.
5. Once cooled add yoghurt starter. Whisk to
combine.
6. Pour into sterilised 500ml jars. Cover with
lid.
7. Place in Dehydrator. Leave for 7-9 hours.
The yoghurt should be firm but will be
firmer once chilled. Refrigerate for up to
1 week.
TIP: Once refrigerated the yoghurt may
separate. This is due to the yoghurt not being
homogenised and emulsified with factory
machinery. Just mix with a spoon to bring
back together.
Recipes (continued)