keksi s heljdom i rogačem

što/
1 šalica heljde
1 šalica sušenog ribanog kokosa
2/3 šalice integralnog sezama
1/2 šalice chia sjemenki
1 šalica mljevenog rogača
1 šalica datulja
1/2 šalice grožđica (opcija)
1 banana

kako/
Heljdu proklijte ili barem namočite 8-10 sati u vodi. Sezam namočite 8 sati u vodi. Chia sjemenke namočite barem pola sata u dovoljno vode da potpuno nabubre i puste sluz. Izblendajte bananu, rogač, pola {heljde, kokosa i chia sjemenki} i datulje u homogenu smjesu. Dodajte sezam, ostatak heljde, kokosa i chia sjemenki i po želji grožđice i umiješajte vilicom u smjesu. Rasporedite smjesu na police dehidratora i dehidrirajte oko 10 sati na 45°C, ili do željene suhoće.

što ako/
[link]
Može i u pećnici ili na radijatoru ili na suncu.

[ENGLISH]

buckwheat and carob cookies

what/
1 cup buckwheat
1 cup dried coconut
2/3 cup unhulled sesame seeds
1/2 cup chia seeds
1 cup ground carob
1 cup dates
1/2 cup raisins (optional)
1 banana

how/
Sprout the buckwheat or at least soak it for 8-10 hours in water. Soak the sesame seeds for 8 hours as well. Let chia seeds soak for at least half an hour in just enough water for them to absorb. Blend the banana, carob, half the amount of {buckwheat, coconut and chia seeds} and dates into a homogeneous mixture. Add sesame seeds, rest of the buckwheat, coconut and chia seeds and some raisins if you like and mix it all with a fork. Put the mixture on dehydrator shelves in shape of cookies and let it dry for around 10 hours on 45°C, or until the desired texture is achieved.

what if/
[link]