Blueberry Cookies

2 cups Blueberries
2 cups Almonds (soaked overnight and blanched)
1 cup soaked raisins (small cup)

Blend till the crumby consistensy, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough.