Pineapple marmalade biscuits recipe

Ingredients

• 1 cup of soaked cashews
• 1 tsp orange zest
• 1 young Thai coconut flesh
• 2 tbsp black raisins
• 1 tbsp sesame
• 2 tbsp sunflower seeds (whole seeds)
• 1 tbsp tahini
• 2 tbsp agave nectar
• Salt
• Water as needed
• 1 tbsp coconut oil

• ½ pineapple chopped
• 5 tbsp brown natural sugar
• 1 tbsp psyllium husks
• Orange juice

For Biscuit
1. In a food processor pour some water and add the coconut oil, the agave nectar, the tahini, the cashews and process.
2. Add the dough into a bowl with the rest of the ingredients and mix well.
3. On a dehydrator sheet make thin cookie shapes. Dehydrate until they turn crispy; for about 14-16 hours.
For Pineapple Marmalade
4. In the blender put the ingredients and blend.
5. Apply on a dehydrator sheet in a layer 1 ½ inch thick.
6. Dehydrate 3-4 hours until it turns sticky.
7. Cut into the desired shapes to fill the biscuits, using a cookie mold or cutter.
8. Fill the biscuits. Keep refrigerated afterwards.