Spice Snap Cookies
I have memories of 'Ginger Snap Cookies' from my childhood but I never was a huge ginger fan - if you are you can increase the ginger in these cookies, or you can make them cinnamon snaps or nutmeg snaps... the snappiness is the best part!



Ingredients:
pulp from one recipe of 'Brazil Nut Mylk' (see below)
1 dried fig
1 big medjool date
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
3 cloves, crushed
2 tbsp home-dried grated coconut
1 to 2 tbsp coconut water (you know, that stuff inside fresh coconuts - could use regular water or fruit juice)

Instructions:
Chop the date and remove the stone, then chop the fig - both should be in pieces about 1cm square, depending on how goo your food processor is. Combine brazil nut pulp, fig, date and coconut in the food processor and whiz around until all mixed together, scraping down the sides as necessary. Then add in the spices and process some more until cobined, before adding the coconut water (or other liquid). Add it slowly, processing in between, until the consistency is such that the mixture will stick together but is not actually 'wet.' The amount you need will depend on how moist your nut pulp is. Shape into cookies of desired size and place on mesh dehydrator trays then dehydrate for 8-12 hours (again, this depends on how moist the cookies are when they start dehydrating, and also how crunchy you want them - the longer they get, the crunchier they become).

Brazil Nut Mylk
In the same way as some people use 'cheeze' rather than cheese to describe nut (or other vegan) cheeses, some use 'mylk' for non-dairy milks. I think it's kinda cute! Whether you agree doesn't matter - you'll be sure to concur that this stuff tastes great, and the leftover pulp makes some damn fine cookies!

Ingredients:
1/2 cup plus about three extra raw brazil nuts
210ml water
extra water for soaking the nuts

Instructions:
Soak the brazil nuts in the extra water for at least 8 hours, preferably 10 or 12. Drain them and then process until well chopped in a food processor. Add about half the water (1e about 100ml) and process some more, then add the rest of the water and process for as long as you can be bothered, stopping a few times to scrape down the sides of the processor. Take a nut mylk straining bag (can be purchased here or you could use something like a piece of cheesecloth) and place it in a jug then pour the nuts/water mixture in a strain it through, squeezing and squeezing until you don't think you can get anymore liquid through. Drink the brazil nut mylk as it is or serve with a tasty raw muesli for breakfast and use the pulp for 'Spice Snap Cookies.'

NOTE: I freeze my pulp then allow it to defrost for only about 1/2 an hour before making cookies. I imagine that less moisture would be required in the cookie recipe if you used the pulp when fresh.