Raw Banana Crackers Recipe:
Mash in a medium sized bowl 2 (very) ripe bananas, then stir in 1/2 cup of unsweetened dried coconut, 1/4 cup of flax seed, 1/4 cup of raw sesame seeds, and 1/4 cup of raw hemp hearts.
This is the base of the recipe – you can add in other ingredients to modify the flavor and texture. I added a tsp of orange rind to this first batch. You can also prepare this recipe in a food processor, but I found using a bowl and a couple of utensils just as quick and effective (and less cleaning afterwards).
Once well combined, spread the mixture on baking paper until it is evenly spread to 1/4 inch thick and, then, place on dehydrator tray. You can ‘score’ the crackers in advance for easy separation later. Dry for about 24 hours in a dehydrator ‘oven’ at 115 F. After the first 12 hours (or once the entire sheet starts to feel moderately crisp), flip the teflex sheet and gently peel off the sheet (so you can dry the underside of the crackers). Once the entire sheet feels completely crisp and has no ‘flexibility’, the crackers are done. You can speed up the drying process by setting the dehydrator on a higher setting (ie 145 F) for the first hour.
Makes one full sheet. Multiply recipe for larger quantities. Store in an air tight container.
A friend of mine brought these crackers from Melbourne and I was so inspired to try them that I couldn’t wait for her recipe, so just made them from the instructions on:
I don’t think my friend used a dehydrator, so will post her recipe as soon as she sends it!