I love jammy dodgers, ever since I’ve been in London they have been my favourite English biscuits! I’ve never tasted a raw vegan one though so I thought I’d try and make some…
Jammy Dodgers for BreakfastPrint This
- 3/4 cup raw almonds
- 3/4 cup raw hazelnuts
- 1 cup gluten free oats
- 1/3 cup agave nectar
- 1 Tbsp coconut oil
- pinch vanilla powder(ground vanilla bean)
- pinch himalayan salt
- few teaspoons of water, if needed
One at a time, grind the almonds, hazelnuts, and oats into flour. I did this in a food processor. You can probably do this in Vitamixer, or perhaps a coffee or nut grinder. You want a fine flour, not just finely chopped nuts. You could also use nut pulp left over from making nut milk (keep it in the freezer until you need it), or purchase nut flour (but nut flour is really expensive).
Whisk nut and oat flours, vanilla powder, and salt together in a medium mixing bowl. Add the agave nectar and coconut oil, and knead with your hands until well combined and you have a dough that sticks together when you press it between your fingers. If dough is too dry and crumbly, add some water, one teaspoon at a time. Knead, and add more water if necessary. I did not need any water this time, but sometimes I do. Be careful not to add too much water, or you’ll wind up with a sticky mess.
Roll out the dough on parchment paper or silpat. Using your favourite cookie cutter, cut dough into shapes. Carefully transfer to dehydrator tray (or oven) lined with teflexx sheet or parchment paper. Dehydrate at 145 degrees F for one hour, then 115 degrees F for as long as you like to get the consistency you desire. I dehydrated for about 6 hours… but a few cookies may have disappeared from the trays in that time… had to taste test 😉