Easy to make nut-free cookies with blueberries are perfect as a grab-and-go snack for the whole family. Double the recipe and bring a big batch of them to a picnic or a potluck.
- 2 ½ cups sprouted buckwheat
- ¾ cup raisins
- ½ cup fresh blueberries, plus a handfulmore for polka dots
Place buckwheat, raisins, and ½ cup of the blueberries into a food processor and blend well. Spoon out blobs of the mix, place them on Paraflexx dehydrator sheets, and form them into cookies. Cut extra blueberries in half and place those halves on top of the cookies to make polka dots. Dehydrate for about 8-10 hours, removing the Paraflexx sheet once the cookies firm up on the outside, and placing them directly onto the mesh trays. Dehydrate until the desired texture is reached.
Note: Preparation time is 15 minutes plus time for sprouting and dehydrating.