Blueberry Cookies
2 cups blueberry
2 cups almonds (soaked overnight and blanched
1 cup soaked raisins (small cup)
Blend till its crumbly consistency, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not over dry) at the temperature of 105 F. Turn them over in 8 - 12 hours or when you see that one side is dry enough.
Haven't tried with the wild blueberry, don't think there would a difference.
Maddalena
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