Raw Quinoa Raisin Cookies

yields two dozen

1 C quinoa, soaked overnight and rinsed well
1 C almond meal **
1/2 C local raw honey or agave nectar
1 C raisins, soaked
2 tsp cinnamon
pinch of sea salt

Place quinoa, almond meal, honey, cinnamon and salt in a food processor and process until dough-like. Transfer dough to a large bowl and hand mix in the raisins.

Using a spoon for scooping, place small dollops on a dehydrator tray lined with a Teflex sheet. Use the bottom of a drinking glass to gently flatten. Tip: Wipe the bottom of the glass between cookies to prevent sticking.

Dehydrate at 105 degrees for 4 hours. Remove the Teflex sheet. Dehydrate another 4 hours. Climate, temperature and humidity all affect dehydrating time. The cookies should be crispy on the outside and still moist inside.

**Almond meal is raw, whole almonds that have been finely ground.