Oatmeal Cookie Biscotti

A biscotti is a dry, crunchy Italian cookie used for dipping into coffee or red wine, but in my case a cup of tea.

2 cups almonds
1 cup oat groats, soaked, divided
1/2 cup dried cranberries, soaked
1/4 cup agave nectar
1 teaspoon cinnamon
1/4 teaspoon sea salt

1 In food processor, pulse almonds into a flour. Remove from processor.

2 Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.

3 Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.

4 Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.

Greek Portobello Pizza

12 mini portobello mushrooms caps, stems removed
2 T olive oil

1 t sea salt

Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.

TOPPINGS

6 cherry tomatoes, thinly sliced

1 red onion, diced

1 yellow bell pepper, diced

6 kalamata olives, pitted and sliced

SPINACH FETA CHEESE

1/2 c macadamia nuts, soaked until soft

a handful of spinach

juice of one lemon juice
2 T water

1 T nutritional yeast

2 t sea salt

Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.

Spread spinach feta cheese on mushroom caps.

Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.