Ingredients
- 3 Cups Brazil nuts, soaked overnight and rinsed
- 3.75–4 Cups of sliced carrots
- 1/4 tsp cinnamon
- 2 tsp vanilla flavor, without alcohol
- 18 drops Stevia
- Zest of 1 lemon
- 2 ounces fresh lemon juice
Method
- In a large bowl, mix all ingredients. Run the combined ingredients through a juicer using a blank screen.
- Combine all again. Spread mix, about a ¼ inch thick, over a paraflex sheet and place sheet on top of a dehydrator tray.
- Dehydrate on the sheet for the first day at 110˚F. Then the next day, dehydrate off the sheet at the same temperature.
- If by the third day the cookies are thoroughly dehydrated, take off the sheet and place in a sealed container. They will last for a month or two.
