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Raw Ginger Snaps

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Ingredients
  Coconut oil 3⁄4 Cup (12 tbs)
  Coconut crystals/Raw sugar / palm sugar 1 Cup (16 tbs)
  Yacon 1⁄4 Cup (4 tbs)
  Flax seeds 1 Tablespoon, soaked in 3 tablespoons water for 10 minutes
  Sprouted grains 2 Cup (32 tbs), soaked one day, sprouted 1.5 days (Oats, Barley, Buckwheat, Quinoa, Amaranth Of Choice)
  Ground cloves 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Raw sugar 1⁄3 Cup (5.33 tbs) (For Decoration)
Directions

Blend everything in the food processor and spoon cookie size blobs onto the nonstick trays in the dehydrator.

Dehydrate at 104 degrees F about 36 hours, until desired crispness.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Servings: 
4
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