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Banana Nut Brittle

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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,  soaked and dehydrated, roughly chopped
  • 3 cups dried,  coconut flakes unsweetened
  • 1/4 cup flax meal (grind flax seeds in coffee grinder)

Preparation:

  1. In the food processor blend bananas, dates, and flax meal until smooth.
  2. Stir in nuts and coconut.
  3. Evenly spread 2 cups of mixture on a dehydrator tray lined with a teflex sheet.  Score into the size and shape you want.
  4. Dehydrate at 115 degrees (F)  for 12 hours, then flip them over and continue dehydrating for another 12 hours.
  5. Store in a sealed container in the refrigerator or freezer for up to 4 months.

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11 thoughts on “Banana Nut Brittle

  1. mom says:

    She didn’t bag me up enough ! Once you start eating this, its hard to quite.

  2. GEN says:

    Hey, you trying to steal a march on my peanut brittle??? :) Sure looks great!

  3. Catherine says:

    Wow – this is unreal!! Thank you thank you thank you ;)

    • Catherine says:

      Can you tell I just bought a 9-tray excalibur?!? Haha.

      • amie-sue says:

        lol, I know what you mean! Remember that these get real firm after cooled, I also keep it in the freezer. YUMMMMY

        • Catherine says:

          My daughter is obsessed with these bars. I don’t think I’ve ever see her enjoy anything as much (probably because of all the dates and bananas – she’s never had sugar before).

          • amie-sue says:

            That is sweet Catherine. :) I love these too! The smell alone is enough to drive me crazy when they are dehydrating….yum!

  4. Angela says:

    When you say spread out 2 cups on teflex sheets, are you referring to the 9″ or the smaller size? It would give a better idea of the thickness of the spread. They smell awesome as they’re dehydrating,can’t wait to try them! Also, I’m not sure if you have read anything from Dr. Gabriel Cousins on dehydrating, but he suggest dehydrating at 145 for the first three hours as it discourages any moulding and is still considered to be raw. Thanks for all your recipes, you have rein spired me to be more raw again. Happy Christmas Amie-Sue!

    • amie-sue says:

      Good evening Angela….aren’t we both busy at this hour. hehe I have the 9 tray Excalibur so the trays are 16×16 I think. They aren’t real thick. But you can decide how thin or thick you want them to be too. I just developed another recipe that is semi similar today… kind of like a cracker. I will get that posted tomorrow I think.

      I wrote a post a long time ago regarding dehydrating at the higher temp…. http://nouveauraw.com/raw-techniques/dehydrating-at-145-degrees-explained/. I didn’t learn it from Dr. Cousins but through Excalibur. I use that technique for recipes that high in moisture, but only for 1-2 hours.

      Merry Christmas to you as well Angela! Have a blessed day tomorrow. Thank you for being apart of my journey. :) amie sue

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