That Raw Cookie Book

T H AT R AW C O O KI E B O O K
6 C O O K I E R E C I P E S 6 WA R M D R I N K R E C I P E S
G LUTE N FRE E | R AW | VE GAN | D E HYDR ATE D | UND E HYDR ATED | FREE ZER FRIEND LY
W W W. D E BOR AH D URR AN T. CO M
CO NTE NTS
HEL LO F RO M D E BOR AH .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
ABO UT TH E D E L I C I OUS LY R AW C U L I NARY SC H OOL .. . . . . . . . . . . . . . 4
TIPS F O R R AW COOKI ES M AKI N G .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
M A KIN G R AW F LOU RS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
M A KIN G N U T MI L K AN D OAT MI L K .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
WA RM IN G D RI N KS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1
VA NIL L A COOKI ES AN D S PI C E D H OT C H OCOL ATE. . . . . . . . . . . . . . 1 2
C R A NB ERRY, OR AN G E AN D W I N TE R S PI C E
A ND C HA I L AT TE .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 4
C INNA M ON AN D R AI S I N W I TH WARM HA ZE L N U T
P R A L INE L AT TE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6
C H O CO L ATE HA ZE L N U T BU T TE R COOKI ES
W ITH H OT S H OC KOL AD E. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 8
L EM O N A N D N U TME G COOKI ES W I TH M ALTE D
OAT DRINK. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 0
C H O CO L ATE C H I P F RI D G E COOKI ES
W ITH JAC K F ROST H OT C H OCOL ATE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2
M E ASUREME N T CON VE RS I ON S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 4
ABO UT D E BOR AH.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 5
P L E AS E N OTE : TH E REC I PES CON TAI N E D W I TH I N TH I S
EBO O K C AN N OT BE S HARE D OR RESOL D, AN D RE M AI N TH E
P RO PE RT Y OF D E BOR AH D U RR AN T TR AD I N G AS
D E L I C I OUS LY R AW & D E BOR AH D U RR AN T
COVER PHOTOGRAPHY BY DAWN LANGLEY
D EBOR A H DURR ANT | D EBO R AHDURR ANT.CO M
PAG E | 2
Hello,
Winter is not a time of year to skimp on comfort food.
In this book, I will introduce you to some new cookie recipes which Ive
created especially for some winter indulgence and offered pairings in the
shape of raw and warming drinks.
There is something addictive about a plate of cookies and they never
seem to lose their charm. They are the perfect partner for a warm
beverage (and in my case a log fire and a couple of lazy deerhounds
vying for the sofa).
Id like to think that cookies are an entirely practical food. After all they
are portable, so you can add them to lunch boxes or take them on your
winter walks. Even as a mid-morning snack, they are a healthy option
containing no more than a handful of nuts, oats, dried fruit and have less
than one teaspoon of maple syrup per cookie.
The art and science of creating your own signature cookies is part of
the Feast, raw chef intensive. The delicious aromas in the kitchen are
amazing as the cookies dehydrate. I think its so helpful to be able to
have raw treats and snacks on hand as it stops us buckling under the
pressure of all the festive food.
The recipes in this book are quick and easy to make. Do feel free to play
around with cookie cutter shapes it keeps the children happy and the
adults too.
Deliciously yours,
PAG E | 3
ABOUT TH E D E L I C I O US LY R AW
C U L I NA RY SC H O O L
The Deliciously Raw Culinary School is the ultimate raw culinary odyssey
into becoming a raw plant based chef.
Taking place in Gloucestershire and Bath UK, the Deliciously Raw
Culinary School training is approved by The Vegetarian Society.
After training for months as a plant based raw chef in the US, Deborah
returned to UK and founded the Deliciously Raw Culinary School. She
developed the courses she always wanted but could never find.
Ranging from 2 days to 5 day intensives, the programmes cover day to
day eating, raw food fine dining and raw plant based patisserie and well
as fermentation and raw foraged foods.
Deborah teaches the science behind the ingredients rather than just
recipes so you have the confidence to be able to put together recipes
yourself. All the trainings are hands on so you learn some pretty cool
skills and have your own workstation and equipment.
You can find out more here www.deliciouslyrawculinaryschool.com
D EBOR A H DU RR A N T | D E BO R AHD U RR AN T. CO M
PAGE | 4
PHOTOGRAPHY BY DAWN LANGLEY
TI PS F OR R AW COOKIE M A KIN G
NOTES FOR THE READER:
Raw baking is a science, so make sure you follow the precise measures to
get the best results from these recipes. Invest in some measuring cups and
spoons for accurate results.
Bring all your ingredients to room temperature before using. This will
make the dough easier to mix.
Use a large mixing bowl. This may sound strange but you need plenty of
room to mix the ingredients together.
If you want to make shaped cookies using cutters, chill your cookie
dough for 30 minutes for it to firm up a little. This means that you will get
really sharp edges on your shaped cookies.
IF YOUR COOKIE MIXTURE IS DRY
Add a little water a teaspoon at a time and work it into the mixture.
IF YOUR COOKIE MIXTURE IS WET
Dust the work surface with oat flour to absorb some of the moisture.
TO MAKE SHAPED COOKIES
Lay the cookie dough in between sheets of baking parchment or Teflex

sheets from the dehydrator if rolling your dough to prevent the cookie
dough from sticking.
Roll the cookie dough about inch thick and cut into shapes. Using this
method, the mix should yield 35 - 40 cookies, depending on size and
shape.
PAG E | 5
NO CUTTERS? NO PROBLEM
Simply roll the cookie mixture into a small ball and squish flat. Use
an ice cream scoop to ensure that each cookie is roughly the same in
proportions. Using this method, the mix should yield 25 cookies.
DEHYDRATED COOKIES
If you are dehydrating your cookies, dehydrate at 115F until your cookie
reaches the desired consistency. Place the cookies on the fine mesh
dehydrator screen. A minimum of 12 hours will produce a chewy cookie
and up to 24 hours will produce a harder cookie. Once dehydrated,
store your cookies in an airtight container in the fridge.
NO DEHYDRATOR? NO PROBLEM
If you dont have a dehydrator, you can freeze the cookies on a metal
tray lined with baking parchment and enjoy them straight from the freezer.
SHELF LIFE
These cookies keep well. Once dehydrated, you can keep them in an
airtight container in the fridge for between 5 10 days or even in the
freezer for up to 2 months. If you are using the freezer method, they will
keep for up to 2 months if kept in a sealed container in the freezer.
PAGE | 6
M A KIN G R AW F LOUR
NUT FLOURS
Nut flours are simply dry nuts ground into a fine flour. Take care not
to over process your nut flours or you will end up with nut butter. If
you make too much nut flour, it can be stored in the fridge for 5 days
if covered. It can also be frozen. Some people are tempted to soak
and dehydrate nuts first I dont as I find this gives a nasty taste to the
cashews in particular and changes their consistency.
MAKING OAT FLOUR
You can buy gluten free oat flakes and whizz them in a blender or
Vitamix with a dry jug to form a fine flour. Oat flour made this way
wont be fully raw but the flour will perform in the same way in your raw
recipes.
ALTERNATIVELY TO MAKE A RAW OAT FLOUR,
1. Soak your raw oat groats for 8 hours or overnight in a bowl, covering
them with cold water and adding a teaspoon of lemon juice. The oat
groats will swell up overnight and absorb the water.
2. After soaking, rinse the oat groats well under cold running water.
3. Turn the soaked oats onto a teflex dehydrator sheet and dehydrate at
115 degree F for 24 hours until dry. This should take about 24 hours.
4. When dry, whizz them in the blender to form a powder.
5. Sieve the powdered oats to collect the flour and discard the husks.
6. Store in a sealed container the fridge for up to 3 months.
PAG E | 7
M AKIN G NU T M I L K A N D OAT M I LK
FOR TH ESE DRI N KS
Nut milks and oat milks are a cinch to make. Youll wonder why you ever
bought them. They are so useful and not just in drinks but for breakfast
with porridge or granola. They can add creaminess to smoothies, be a
useful ingredient in desserts and also form the basis of sauces too.
NU T M I LK
INGREDIENTS
1 cup nuts, soaked for 8 hours or overnight
3 cups water
METHOD
1. Rinse the soaked nuts under cold running water.
2. In a blender, whizz the nuts with the water to form an emulsion.
3. Pass this through a nut milk bag to collect the liquid. The liquid is the nut
milk.
This will keep in the fridge for 3 5 days.
PAGE | 8
OAT MI LK
Oat milk is a comforting alternative to a nut or coconut milk and easy to
whizz up, even if you dont have a high speed blender. I generally use
whole oat groats as I like to make Bircher Muesli with the left over groats,
but if you wanted you could use minimally processed rolled porridge oats
instead. Both options are super easy to make and you can have a dairy
free milk easily whizzed up overnight.
When I use rolled oats, I like to use the ones that are certified gluten
free so I dont get an extra whammy of gluten in my diet. Oat groats are
generally not certified as gluten free as it cannot be guaranteed that they
havent been grown alongside grains with gluten or processed alongside
gluten grains. So if you eat gluten free, then use certified gluten free
rolled oats instead of oat groats.
Here are two methods for making oat milk for you to try using either
rolled oats or oat groats:
PL AI N OAT MIL K US IN G ROL L ED OATS

INGREDIENTS
cup rolled oats, soaked overnight in 6 cups water

METHOD
1. Blend the soaked oats in the 6 cups of soak water for about 30
seconds. Do not over blend.
2. Pass the blended mixture through a nut milk bag. Make sure you keep
squeezing the mixture to release as much of the oat milk as possible.
The liquid you collect is the oat milk.
3. Sweeten to taste and add a pinch of salt if liked.
PAG E | 9
PL AIN OAT M I L K US IN G OAT G ROATS

INGREDIENTS
1 cup oat groats or porridge oats, soaked overnight in enough cold water
to cover and 1 tbsp lemon juice
2 cups water
METHOD
1. Drain and rinse the oats well under cold running water. Rinse well.
(using the lemon juice helps to reduce the phytic acid in the oats).
2. Blend the drained oats with the 2 cups water for about 30 seconds. Do
not over blend.
3. Pass the blended mixture through a nut milk bag. Make sure you keep
squeezing the mixture to release as much of the oat milk as possible.
The liquid you collect is the oat milk.
4. Sweeten to taste and add a pinch of salt if liked.
PAGE | 10
WA RMIN G DRINKS
Raw food doesnt need to be cold.
All the enzymes and nutrients will still be preserved as long as the
temperature does not rise above 115 F.
Even when our food is cooked, we rarely eat it when its hotter than 115F
degrees. Its actually quite warm.
Heat your mugs before you add your drink. Pour boiling water into the
mug and let it stand for a few minutes. Empty out the boiling water and
the mug is beautifully warm. I love the cosiness of a warm mug in cold
weather.
Use warming spices: Ceylon cinnamon, ginger, cloves, nutmeg, star anise
even cayenne to create a warming sensation.
Warm your drinks in a saucepan until it is not too hot to touch.
PAG E | 1 1
VA NI L L A CO OKI ES
AND SP I CE D H OT C HO CO L ATE
Spiced hot chocolate is my accompaniment of choice for these
comforting creamy vanilla cookies. I prefer the vanilla cookies
dehydrated so they are crisp on the outside and soft and squidgy on
the inside, but if you dont have a dehydrator, these are equally good
chilled. A classic.
VANI L L A CO O KIES
INGREDIENTS
2 cups cashew flour, dry
cup ground almonds
1 cups oat flour
tsp sea salt
cup maple syrup
1 tbsp coconut sugar
2 tbsp vanilla extract
The seeds of a vanilla bean
METHOD
1. In a bowl mix together the cashew flour, ground almonds, oat flour and
salt until well combined.
2. Add the remaining ingredients and mix well until the mixture forms a
cookie dough.
3. Form into cookies and place directly onto the mesh sheet in a
dehydrator.
4. Dehydrate at 115F for 12 hours, flip the cookies and continue to
dehydrate for a further 2 hours.
PAGE | 12
SPI C E D HOT C HOCOL ATE

INGREDIENTS
Serves 1-2
1 cups almond milk (unsweetened)
1 tbsp cacao powder
2 Medjool dates, pitted
1 tsp vanilla extract
vanilla pod, scraped of seeds
Pinch star anise, ground
Pinch ginger, ground
Pinch Ceylon cinnamon, ground
Pinch cayenne, ground
Pinch salt
1 tbsp melted coconut oil
METHOD
1. In a blender, whizz all the ingredients until smooth.
2. Pour into a saucepan and heat until just warm to the touch.
3. Serve in warmed mugs.
PAG E | 1 3
C R ANB ERRY, OR A N GE A ND WINTER

SPICE A ND C HA I L AT TE
This is a cookie in festive spiced form. The cranberries provide a
sharpness whilst the orange gives a sweet yet zesty tang. If you choose
to dehydrate these, the house will be infused with the aromas of the
festive season whilst they are baking. I cant think of a better warm
drink to dunk these in than a sweet and fragrant chai latte.
C R ANBERRY, OR A N G E A N D WINTER S PICE

CO O KI ES
INGREDIENTS
cup dried cranberries
1 cups cashew flour
1 cups hazelnuts, ground
1 cups oat flour
tsp allspice
tsp Ceylon cinnamon
Pinch ground cloves

tsp orange zest
tsp salt
cup maple syrup
METHOD
1. Soak the cranberries in just enough water to cover whilst you prepare
the other ingredients.
2. Measure just under one and a half cups of cashew nuts. In a blender
or food processor, grind this to a powder to form a cup and a half of
cashew flour. Add this to a mixing bowl.
3. Grind the hazelnuts and add this to the cashew flour. Add the oat flour,
allspice, orange zest and salt and stir until well combined.
METHOD CONT. ON NEXT PAGE
PAG E | 1 4
4. Finally stir in the maple syrup and the vanilla extract. This should start
to form a dough. Drain the cranberries and knead them into the cookie
dough mixture.
5. Take a small piece of cookie dough and roll into a ball and flatten
to form a cookie. Dehydrate at 115F for 12 hours or overnight until
slightly dry on the inside and chewy in the middle.
C HA I L AT TE
INGREDIENTS
Serves 1-2
1 cup almond milk
cup warm water
1 Medjool date
tsp vanilla extract
tsp ground Ceylon cinnamon
tsp ground cardamom
tsp ground ginger
A good pinch of ground star anise
1 tsp melted coconut oil
METHOD
1. In a blender, whizz all the ingredients until smooth.
2. Warm and serve.
PAGE | 15
C I N NA MON A ND R A ISIN COOKIES

W I TH WA RM HA ZEL NUT PR A L INE
L AT TE
The warm hazelnut praline is very rich and marries perfectly with the
spicy cinnamon and raisin cookies. Whenever I use cinnamon, I prefer
to use Ceylon cinnamon (sometimes called true cinnamon) rather than
Cassia cinnamon as it is sweeter and has lower levels of coumarin.
Coumarin can lead to liver failure when consumed in high doses.
In Europe, most cinnamon is Ceylon cinnamon whereas in North
America, the majority of the cinnamon sold is cassia. Do check the
provenance of your cinnamon and if you cannot get Ceylon cinnamon,
you can substitute with another sweet spice such as ground cardamom
instead.
C I NNAMON A N D R A ISIN COOKIES

INGREDIENTS
cup raisins
2 cups cashew flour
cup ground almonds
1 cups oat flour
1 tsp ground Ceylon cinnamon
tsp salt
cup maple syrup
METHOD ON NEXT PAGE

PAG E | 1 6
METHOD
1. Soak the raisins in water for 20 minutes. Drain well and squeeze to
remove the excess water.
2. In a bowl mix together the cashew flour, ground almonds, oat flour,
cinnamon and salt until well combined.
cookie dough.
4. Form into cookies, dust with ground cinnamon.
5. Place directly onto the mesh sheet in a dehydrator. Dehydrate at 115F
for 12 hours, flip the cookies and continue to dehydrate for a further
4 8 hours depending on how you would like the consistency of your
cookies.
WARM HA ZEL N UT P R A L I N E L AT TE
INGREDIENTS
Serves 3-4
3 cups hazelnut milk
2 tbsp Mediterranean Carob
2 tsp Peruvian Carob (mesquite)
METHOD
1. In a blender, whizz the hazelnut milk with the coconut sugar and two
carobs until well mixed.
2. Warm the praline latte in a saucepan until it is warm so all of the sugar
has dissolved.
PAGE | 17
C H OCOL ATE HA ZEL NUT B UT TER

CO O KIES WITH H OT SH OC KOL A D E
This is the king of cookies. Rich and buttery, be sure to whip up an extra
batch of these dark and delicious cookies as they are very moreish.
For an extra cacao boost, why not team it with the creamy smooth hot
shockolade. Who says blondes have more fun?
C H O CO L ATE HA ZEL NUT B UT TER COOKIES

INGREDIENTS
1 cup cashew flour
1 cup oat flour
cup cacao powder
cup hazelnut flour
tsp salt
cup hazelnut butter
cup chopped hazelnuts

1/3 cup maple syrup
1 tbsp vanilla extract
METHOD
1. In a bowl mix together the cashew flour, oat flour, cacao powder,
hazelnut flour and salt until well combined.
cookie dough.
3. Form into cookies.
cookies.
PAG E | 1 8
H OT S H O C KO L A D E
INGREDIENTS
Serves 3 - 4
3 cups almond milk
cup cacao powder
3-4 tbsp maple syrup (to taste)
1 tbsp of Peruvian carob (mesquite)
A pinch of Ceylon cinnamon
A pinch salt
4 tbsps melted cacao butter
METHOD
1. Warm the almond milk in a saucepan.
2. Add the cacao powder, maple syrup, mesquite, vanilla and cinnamon
and stir until well combined.
3. Alternatively you could whizz all of these ingredients together first in a
blender and then warm it in the saucepan.
4. Add the melted cacao butter and whisk until frothy.
PAGE | 19
L E M O N A ND NUTMEG COOKIES WITH

M A LTED OAT DRINK
At the end of a long day, when you want to curl up with a good book
and a warm malty drink, these lemony and nutmeg cookies are a perfect
pairing.
LE MO N A N D N UTMEG COOKIES
INGREDIENTS
2 cups cashew flour
2 cups oat flour
tsp salt
cup maple syrup
1tsp lemon extract
tsp vanilla extract
tsp ground nutmeg
METHOD
1. In a bowl mix together the cashew flour, oat flour and salt until well
combined.
cookie dough.
3. Form into cookies, dust with a grating of nutmeg and lemon zest.
cookies.
PAG E | 2 0
M ALTED OAT D RIN K

INGREDIENTS
Serves 1-2
1 cups plain oat milk
1 tbsp agave or honey
1 tsp Peruvian Carob (mesquite)
A pinch of salt
METHOD
1. In a blender or using a hand held blender, whizz together all of the

ingredients until smooth.
2. Warm in a saucepan until hand hot and served in a warmed mug.
PAGE | 21
C HO COL ATE C H IP F RIDGE COOKIES

W I TH JAC K F ROST H OT C H OCOL ATE
At Chef School I had the pleasure of piping and dehydrating thousands
of raw chocolate chips. It was torture to have to wait days for them to
be ready only then to add them to cookie dough and have to wait for
the cookies to dehydrate. This freezer version is inspired by Matthew
Kenneys chocolate chip cookie recipe and provides almost instant
gratification for those of you that dont have days to wait for your
cookies.
Paired with the Jack Frost hot chocolate, its just lovely for elevenses and
with the added bonus of the flavour of after dinner mints. Be warned
Japanese oil of peppermint is very powerful so only add one drop. Make
sure you use an oil of peppermint for culinary use. I use Obbekjaers
Oil of Peppermint. If you cannot get this, you could also use peppermint
extract to taste. Start with teaspoon and work up from there.
C H O CO L ATE C H IP FRIDGE COOKIE

INGREDIENTS
2 cups cashew flour
1 cup oat flour
cup hazelnut flour
tsp salt
cup maple syrup
cup raw chocolate or dark chocolate, chopped
METHOD ON NEXT PAGE

PAG E | 2 2
METHOD
1. In a bowl mix together the cashew flour, oat flour, salt and chocolate
chips until well combined.
cookie dough.
3. Form into cookies and place directly into the freezer to chill.
JAC K F ROST H OT C HOCOL ATE

INGREDIENTS
Serves 1-2
1 cups almond milk
2 tbsps cacao powder
2 tbsps agave
tsp vanilla extract
tbsp. melted coconut oil
1 drop Japanese oil of peppermint
METHOD
1. In a blender, whizz all the ingredients until well combined.
2. Transfer to a saucepan and heat until warm to the touch.
3. Pour into a warmed mug.
PAGE | 23
M E ASUREMENT CONVERSIONS
Please find below some useful conversions. If you dont have a set of
measuring cups, why not invest in some measuring spoons for accurate
results.
1 tablespoon (tbsp) = 3 teaspoons (tsp)

1/16 cup = 1 tbsp
1/8 cup = 2 tbsp
1/4 cup = 4 tbsp
1/3 cup = 5 tbsp + 1 tsp
3/8 cup = 6 tbsp
1/2 cup = 8 tbsp
3/4 cup = 12 tbsp
1 cup = 48 tsp or 16 tbsp
PAG E | 2 4
ABO U T D E BOR AH
Hello
Im Deborah.
I want to break the myth that raw plant based food is about eating boring
salad and show you can enjoy fabulously indulgent food with many
nutritional benefits.
Ive always loved being in the kitchen. Its always been my favourite room
in the home. You really will always find me in the kitchen at parties as Ive
always loved any excuse to make food for a gathering. I find the kitchen
a sanctuary and an exciting place to hang out and have conversations.
Food is always a great leveller. We all need to eat.
Ive always been really curious about new tastes and flavours; I love
new foods and combinations that Ive not discovered before. For years I
tried to eat a high raw and minimally processed diet, but I kept returning
to my most favourite cooked foods. I tried lots of wholefoods and raw
foods and I must admit that a lot of it just left me cold and tasted a little
bit worthy. I knew it was good for me but it didnt taste great. I wasnt a
massive fan of kale, I thought quinoa was a place and I wasnt that keen
on salad.
Then I thought, well what if I put all the energy and devotion that I have
into creating amazing cooked food, into creating amazing raw food
instead, what would happen? And something became unleashed.
PAGE | 25
That said, it wasnt the easiest of journeys. Ive made many mistakes
along the way I can tell you that Brussel sprout hummus is hideous. Ive
also had those moments where Ive watched a raw cheesecake slowly
collapse into the tablecloth at a friends wedding because I didnt use the
right combination of ingredients for the weather. I thought cheesecake
was cheesecake, I didnt know about setting agents. I also didnt realise
before that you can make pretty much everything raw and from plants
such as biscotti, panna cotta, ice creams and cakes even cheeses,
chutneys and smoked foods like coconut bacon.
So what changed things for me was learning how to make the most
amazing, delicious raw and minimally processed foods that taste so
good that people dont even think about the fact that they are raw. Its
easy to eat these foods when they taste great, dont you think?
After working in the creative sector for 25 years, I eventually decided
to follow my dream to train as a chef at the Matthew Kenney Culinary
School in Raw and Living Plant-based Cuisine (previously 105 degrees)
in Santa Monica CA and I am one of very few people in the world
to have completed Matthews Professional Applications (Level 3)
programme. That said, I was never that precise as a home cook, a little
bit of this and a splash of that. I still make the splashes and people who
work with me now say I need somebody trailing me with a damp cloth.
But what Ive learned though is with much of raw food, you do need to
be precise, because flavour balance is so important. The laissez faire
attitude I had when throwing cooked food together isnt quite the same
with raw and living cuisine, and you do need to follow some broad brush
rules.
PAG E | 2 6
In 2012, I combined my interests as a lifelong passionate foodie with a

keen interest in a raw plant-based diet to found Deliciously Raw. I now
run and teach at the Deliciously Raw Culinary School running both hands
on and online training teaching the science behind the ingredients, not
just recipes, so that you can be creative with your food and develop
food that suits your own palate. I also offer one to one sessions and
consultancy in menu development for health spas and restaurants.
I live in in rambling cottage in rural Gloucestershire UK with my partner,
John, two exuberant deerhounds and a cat that tolerates all of us.
I have a culinary studio in Longhope where I run my one to one sessions
and develop and test new ideas.
If you are interested in such things: Im a Qualified Chef in Advanced
Raw and Living Cuisine, a qualified coach and change practitioner,
I hold a Masters Degree in Change Agents Skills and Strategies
from the University of Surrey, a Certified Cultural Transformation
Tools Consultant, hold the Four Fields Foundation Qualification in
Transactional Analysis and I have a Certificate in Writing Life Narratives
from University of Oxford.
CON NEC T W I TH D E BO R AH
http://facebook.com/deliciouslyraw
https://twitter.com/deliciously_raw
https://instagram.com/deborahdurrant/
PAGE | 27

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T H AT R AW C O O KI E B O O K

D EBOR A H DURR ANT | D EBO R AHDURR ANT.CO M

PHOTOGRAPHY BY DAWN LANGLEY

Lay the cookie dough in between sheets of baking parchment or Teflex

PHOTOGRAPHY BY DAWN LANGLEY

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PHOTOGRAPHY BY DAWN LANGLEY

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PL AI N OAT MIL K US IN G ROL L ED OATS

cup rolled oats, soaked overnight in 6 cups water

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PL AIN OAT M I L K US IN G OAT G ROATS

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PHOTOGRAPHY BY DAWN LANGLEY

SPI C E D HOT C HOCOL ATE

PHOTOGRAPHY BY DAWN LANGLEY

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C R ANB ERRY, OR A N GE A ND WINTER

C R ANBERRY, OR A N G E A N D WINTER S PICE

Pinch ground cloves

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C I N NA MON A ND R A ISIN COOKIES

C I NNAMON A N D R A ISIN COOKIES

METHOD ON NEXT PAGE

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PHOTOGRAPHY BY DAWN LANGLEY

C H OCOL ATE HA ZEL NUT B UT TER

C H O CO L ATE HA ZEL NUT B UT TER COOKIES

cup chopped hazelnuts

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PHOTOGRAPHY BY DAWN LANGLEY

L E M O N A ND NUTMEG COOKIES WITH

PHOTOGRAPHY BY DAWN LANGLEY

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M ALTED OAT D RIN K

1. In a blender or using a hand held blender, whizz together all of the

PHOTOGRAPHY BY DAWN LANGLEY

C HO COL ATE C H IP F RIDGE COOKIES

C H O CO L ATE C H IP FRIDGE COOKIE

METHOD ON NEXT PAGE

JAC K F ROST H OT C HOCOL ATE

PHOTOGRAPHY BY DAWN LANGLEY

1 tablespoon (tbsp) = 3 teaspoons (tsp)

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PHOTOGRAPHY BY DAWN LANGLEY

PHOTOGRAPHY BY DAWN LANGLEY

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In 2012, I combined my interests as a lifelong passionate foodie with a

PHOTOGRAPHY BY DAWN LANGLEY

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