This is another great way to use carrot pulp leftover from juicing. If you don’t have a dehydrator you can bake them in a low temperature oven. I did this for years before I had a dehydrator, but you must keep an eye on them. If they do actually bake, they will still be yummy, full of fiber and nutrition, just not raw. Still a healthy cookie you can feel good about snacking on or giving to the kids.
Raw Carrot Apple Cookies
carrot/apple pulp (leftover from juicing)
soaked ground buckwheat groats OR soaked rolled oats
sprinkle of stevia powder (very potent, a little goes a long way!) or a little honey
dash sea salt
ground almond meal
raw sesame seeds
raw sunflower seeds
chopped dried fruit, your choice ( I used papaya and cherries)
about ¼ c. water with 1 ½ Tbsp, lemon juice
Soak grains in water (not too much) about 20 mins.. Add remaining ingredients; use your own judgment to make a moist dough. Mix thoroughly using a wooden spoon. Shape and press dough into cookie shapes on teflex or parchment paper sheets. Dehydrate until they resemble a moist cookie (4 – 6 hours) – not too long or they will be very tough. If necessary flip and dehydrate on the other side until done.
You can vary this recipe by substituting whatever ingredients you have on hand for the nuts and seeds (poppy seeds, pecans, hazelnuts, Brazil nuts, pumpkin seed, coconut, etc.) and chopped dried fruit (raisins, cranberries, blueberries, currants, dates, etc.). Be creative – these cookies never come out the same twice!