Sunday, January 5, 2014

Cinnamon walnuts on the teflon dehydrator sheet. 
Someone has requested my recipes for the flax crackers and the cinnamon walnuts.  And since I happen to be making a batch of the walnuts this weekend, I'll start with those.  They are easy to make and very addictive!  Notice the missing walnuts at the front of the teflon sheet?  I couldn't even wait until they were done to start nibbling!  I prepare food intuitively and by test and taste so experiment yourself to produce a successful dish!

  • 2 cups of raw, organic walnuts, soaked for a few hours
  • raw organic agave nectar
  • organic cinnamon

1.  Drain the walnuts.  Place them on a teflon sheet in the dehydrator for about an hour to dry off the water.  The temperature of the dehydrator should not exceed 105 degrees.  You don't have to dry them in the dehydrator first.  You can simply drain the walnuts and proceed to the next step.  I've done it both ways successfully.

2.  Place a small amount, approximately 1/4 cup, of agave nectar in a bowl and add cinnamon to taste.  Start with a teaspoon and add more if it needs it.  Mix the cinnamon and agave until the cinnamon dissolves.

3.  Stir in the walnuts and keep stirring until the nuts are covered.  You can adjust by adding more agave and/or cinnamon as needed.

4.  Spread on the teflon sheet and dehydrate at 105 degrees overnight.


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