Blueberry Cookies

Courtesy of Tatiana


2 cups blueberries
2 cups almonds (soaked overnight and blanched)
1 cup soaked raisins (small cup)


Blend ingredients until you have a crumby consistency. Use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough.

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