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The aroma of the Almond Banana Brittle Bars drying in the dehydrator is equivalent to baking chocolate chip cookies in the oven! One of two things almost happened… I would pitch a tent in my pantry to camp out below the dehydrator or I was going to bring the machine into my bedroom. It was just heavenly. One thing I noticed when I had switched to a high raw diet was that my sense of smell really developed and trust me, this bar caused my nose to go into hyperdrive mode!
When I created this bar I used up my almonds that I had already soaked and dehydrated. If you are running a bit short of time and want to shave off a little time on this recipe, you can just soak the almonds overnight. The next day, drain and rinse them well. You can use them this way in the recipe.
BUT I really want to encourage you to use soaked and dehydrated almonds. The reason is this process really changes the nature of the almond. It gives it a lighter and crunchier texture which works perfectly with this recipe. If you are not in the habit of soaking and dehydrating your nuts, I encourage you to try it. Just make your nut purchase, bring them home, and immediately throw them in a bowl to soak. Then dehydrate and store the nuts in a glass jar. That way they are ready to go when needed and if you ever need a quick snack, they will be so much easier on your digestive system.
These bars are firm, crispy and chewy all in one. My husband loved the ones with chocolate the most, but then he does love chocolate. The combination of the almonds, bananas and chocolate created a wonderful medley of flavors.
Bob and I bantered back and forth a bit as to what to call them… bars? cookies? He thought they were too thin to be bars and well, I didn’t think the square shape reminded me of a cookie. We playfully duked it out… we met in the middle… Almond Banana Brittle Cookie Squares. LOL He walked away smiling as he went to eat another one. :) So call them bars, call them cookies, call I’ll want one when you make them.
yields 10 cups batter ( 72 2×2″ squares)
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
I did one tray with chocolate and one without just for variety.
For a packaging idea, I made up these treat bags with both types of bars. One with the chocolate
and one without. I alternated them, stacking them with a square of wax paper in between.
I then pushed the bars to the left side of the bag and in the empty space I filled it with
banana chips. Since the bars are made with bananas as one of the main ingredients, I thought it was appropriate.