Banana Nut Brittle

This recipe is sooo delicious! If you love banana bread, you will love this brittle recipe. You can really use any nut that you wanted to or had on hand. We had a hard time staying out of the dehydrator, sneaking bits and pieces. It had me fooled for a bit though. It appeared at first as though it would never firm up and be crunchy. I even kept it in the dehydrator a bit longer and I was shaking my head thinking that there is no way it would ever dry out enough to be crispy. However when I finally pulled it out and allowed it to cool on the kitchen counter, that is when things changed and it went from chewy to crispy! This stuff is addictive! I bagged some up for my mother to take on the airplane with her and I froze the rest.

(By Cherie Soria of Living Light Institute)

Ingredients:

2 1/2 cups pitted dates
8 bananas, ripe and peeled
3 cups raw almonds — roughly chopped
3 cups dried, coconut flakes unsweetened
1/4 cup flax meal (grind flax seeds in coffee grinder)

Preparation:

In the food processor blend bananas, dates, and flax meal until smooth.
Stir in nuts and coconut.
Evenly spread 2 cups of mixture on a dehydrator tray lined with a teflex sheet. Score into the size and shape you want.
Dehydrate at 105 degrees for 12 hours, then flip them over and continue dehydrating for another 12 hours.
Store in a sealed container in the refrigerator or freezer for up to 4 months.