Gluten Free Raw Sprouted Chocolate Chip Cookies

Dr. Harlan Sparer, Tempe Chiropractor

Many of you are aware of my book, “Dessert Before Dinner: A Raw Uncookbook.”  Here’s a recipe that will be in the next version, but was not in the first two.  If you enjoy this, you will like my book.You can order it from Dr. Sparer by e-mail or phone.

Equipment:

Double Boiler

Food Processor

Dehydrator

Ingredients:

Raw Chocolate Chips:

1.5 cups Cacao Butter

1 cup Cacao Powder

1/2 cup agave nectar

1/2 tsp vanilla powder

Raw Sprouted Buckwheat Almond Cookie Batter:

2cups whole buckwheat groats

5 cups sprouted almond flour (leftovers after making almond milk, dehydrated)

1 cup agave nectar

1/2 cup maple syrup Grade B

1.5 tsp vanilla powder

1/2 tsp cinnamon

1/4 teaspoon nutmeg

The first step is to sprout the buckwheat.  Change the water every 8-12 hours.  They will sprout in 12-36 hours and are no good after 72 hours.

Next, make the Chocolate Chunks.  Melt the Cacao butter in the double boiler at 108 degrees.  When it is liquid, remove from heat and add agave, vanilla, and then cacao powder.  Mix and temper until solid at room temp or in fridge. Melt to 108 degrees and ladle into a shallow plate with a teflex on top.  Pour liquid raw chocolate onto teflex with a mini ladle.Cool in fridge until solid.  Break into small chunks.

Rinse buckwheat thoroughly after sprouting.  Place in food processor and process.  Scoop out witha spatula and place in mixing bowl.  Wash and dry processor cup.  Process almond flour.  Mix. Add vanilla, maple syrup, agave, cinnamon and nutmeg and mix.   Form Cookies on teflex.  Add chunks and nuts if you like.  Dehydrate for 4-8 hours at 100 degrees, depending on texture preference.  Take off teflex and dehydrate on mesh for an additional hour or two.  Place in fridge to solidify raw chocolate.  Eat.  Make more.

Gluten Free Raw Sprouted Chocololate Chip Cookies