These crunchy little snacks will pep up any lunchbox and are a delicious whole food alternative to classic gingersnap cookies. Drying them in the dehydrator will keep the enzymes of the sprouted sesame seeds alive and kicking!
Place dates in an 8 oz mason jar or similar container and pour 1/4 cup boiling water over them. Allow to soak while you prep your other ingredients, or at least 10 minutes to let them hydrate. If you prefer to keep your dates raw, just soak for at least an hour in cool water.
Rinse your sesame seeds under cool water in a fine mesh strainer and drain completely.
Place the dates with their soaking water into a food processor, and process until finely chopped. Then, add all the other ingredients into the food processor with dates and process until the mix comes together like a thick batter. The sesame seeds will still be whole.
Spread the batter evenly 1/8” - 1/4” thick onto no-stick dehydrator sheets with a spatula. Place a piece of ç over the top of batter and spread out by pressing down and out. Pierce the spread batter all over with a fork to aid in even drying.
Place in an electric food deyhdrator and dry at 105ºF for 8 hours, flipping the mixture onto a regular dehydrator tray and removing the nonstick sheet half way through the drying time.
When done the dried sheet of batter will be crisp and crunchy. Break apart into preferred size for snacking. Store in an airtight container. Enjoy!
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