Almond Banana Nut Clusters
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When I made these clusters they turned out perfectly! Every time my husband and I travel, I pack some healthy snacks for our adventure. Personally, I am not much of a snacker but my husband is an all-day grazer. And that being the case, I love making sure that his snack drawer is well stocked. He loves all of the raw granolas that I make but I learned that he never wants to eat them as a cereal per se, so with that in mind, I like to make large clusters to make them easier to grab and go.
I will tell you that this recipe has a trick up its sleeve. I had it in the dehydrator for almost 24 hours and when I pulled the dehydrator out to test it, it still felt a bit sticky. But once it cooled, it firmed right up. I didn’t want to dry it out, we like it with a chew to it, so in my book it turned out perfect. I didn’t chop up the nuts in this recipe, I left them whole to give the cluster more substance. That part is up to you., personally I wouldn’t change a thing.
Ingredients: yields 5 cups of batter
- 1/2 cup almond butter
- 3/4 cup raw agave nectar
- 2 tsp ground cinnamon
- 1 tsp sea salt
- 6 Medjool dates, pitted
- 4.4 oz pkg Dried Bananas (cut in chunks and rehydrated in water)
- 1 1/2 cups raw almonds, soaked
- 1 cup raw pecans, soaked
- 1 cup raisins
- 1 cup raw, rolled oats
- 1/2 cup raw walnuts, soaked
- 1/2 cup hemp seeds
- First off, let’s get the dried bananas in a bowl so they can start to rehydrate. I used a package of dried banana strips that I bought at Trader Joe’s. They are semi-moist but really stick together. I soaked them in some warm water for about 10 minutes (basically during the time that I was putting together the other ingredients. Drain the water once ready to use. (use the water in your next smoothie? Great banana flavor)
- In the food processor, fitted with the “S” blade combine the almond butter, agave, cinnamon, salt, dates and bananas. Process until it is nice and smooth. Set aside.
- Drain and rinse the nuts that have been soaking.
- In a large bowl, combine the almonds, pecans, raisins, oats, walnuts and hemp seeds. Toss together until everything is mixed.
- Now pour the wet ingredients over the dry ingredients and mix well. This mixture is STICKY!
- Sprinkle the batter onto the teflex sheets that come with the dehydrator (I use the Excalibur 9 tray) If you don’t have teflex sheets you can use parchment paper, but steer clear of wax paper! Your batter will stick to it.
- Dehydrate for 1 hour at 145 (F)degrees then reduce to 115 (F)degrees. Dry for about 4 hours or until it is dry enough to move the clusters over to the mesh sheet. Removing it from the teflex will help speed up the dry time. Continue at 115(F) degrees until desired dryness is reached.
- Store in airtight container. On the counter for 7 days, in the fridge for 1 month and in the freezer for 3 months.