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Recipes!

 Super Ultimate Delicious Veggie Stock Dehydrated Cookies



Vegetables saved from veggie broth recipe

1 tablespoon arrowroot starch

2 tablespoons coconut flour

3 tablespoons water 

Parchment paper or wax paper

Cookie sheet



Preheat oven to 110°F

Transfer the Vegetables into a high powered blender with maybe 1/4 to half a cup of veggie broth enter the blender what vegetables and pulse on high until smooth and uniform throughout.

Now in a small bowl whisk arrowroot starch and coconut flour with water until uniform throughout.

If you so desire, continue to let the blender run until the what's double stock is cooked half way down from its original volume.

Or you can return the vegetables to the stock pot medium high heat and continue to cook vegetables for a few minutes stir it a couple of times until they are reduced to about half the volume.

Next turn off the blender and whisk in the coconut flour water mixture with the vegetable stock and allow to thicken.

Or you can reduce the pot to low heat and slowly mix in the coconut flour water mixture and allow to thicken for about 2 to 3 minutes.

Remove from heat.

Place a sheet of parchment paper or wax paper on a cookie sheet. 

Spoon tablespoonfuls of the vegetable stock mixture onto the parchment paper or wax paper one to 2 inches away from each other on each side and bake for 2 to 3 hours or until completely dehydrated.

Or place sheet of parchment paper wax paper on do you hydrator trays and Cook in the hydrator for 2 to 3 hours or until completely dehydrated.

Remove from oven or dehydrator and place on cooling rack and allow to reach room temperature.

Place veggie stock cookies and a sandwich bag or airtight container making sure there is no air and the pantry or refrigerator or freezer.

Veggie stock is so delicious you want to use it right away and every recipe!

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