Banana Nut Brittle

  • 2.5 cups pitted dates
  • 8 bananas peeled
  • 3 cups almonds – chopped separately in processor
  • 3 cups dried, unsweetened shaved coconut
  • 0.25 cup flax meal
  1. Blend bananas, dates, and flax meal in food processor until smooth.
  2. Stir in nuts and coconut.
  3. Evenly spread 4 cups of mixture on a dehydrator tray lined with a non-stick sheet. Score into the size and shape you want.
  4. Dehydrate at 105 degrees for 12 hours, then flip them over and continue dehydrating for another 12 hours or until crispy.
  5. Store in a sealed container in the refrigerator or freezer for up to 4 months.

photo and recipe


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