Goji Berry Banana Coconut Crackers
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~ raw, vegan, gluten-free, nut-free ~
I am about eight recipes in on this cracker formula, which I have to say, has been so much fun. The variety of ingredients that compliment the coconut base seems to be rather endless… both on the sweet and savory end of things.
Currently, I have a plethora of goji berries. I was gifted a very large quantity a while back and I am still working my way through them. I actually had to pay for the berries but I was given such a ridiculously good price that I felt as though they were a gift.
Go..go…goji berry!
I used goji berries in this recipe for their color, and flavor but also because they are an excellent source of antioxidants, flavonoids, carotenoids and vitamins A, C and E. The really impressive part is that they contain approximately 500 times more vitamin C per weight than an orange and considerably more beta-carotene than carrots. That’s pretty darn snazzy if you ask me.
Tip of the Day
When it comes to crackers, everyone wants to know… “Are they crunchy?” Yep… they are very crunchy and very sturdy. You wouldn’t think so, but I promise that I am not pulling your leg here. To get a nice compact cracker, I like to roll them out with none other than a rolling pin. I place the batter on the non-stick sheet that comes with the dehydrator, place a piece of plastic wrap on top, and then roll them out nice and even. Be sure to remove the plastic wrap before dehydrating.
Ingredients:
yields 36 crackers
- 2 large ripe bananas (320 g) ripe bananas
- 1/2 cup (235 g) goji berries, rehydrated
- 1 /2 tsp Himalayan pink salt
- 4 cups (365 g) shredded coconut
- 10+ drops liquid NuNaturals stevia; to taste
Preparation:
- If need be, re-hydrate the goji berries so they are soft. Soak them in enough warm water to cover them for about 15 minutes. When ready to use, drain and hand-squeeze the excess water from them.
- Blend the bananas, goji berries and salt in a food processor, fitted with the “S” blade, until creamy.
- Taste and see if any sweetener needs to be added. Do so at this time.
- If stevia is not your thing, start with 1 Tbsp of liquid sweetener of choice and work up if needed.
- Add shredded coconut, processing till well mixed.
- Line the dehydrator tray with a non-stick teflex sheet.
- Spread the batter from edge to edge.
- Make sure that you spread it evenly so it dries evenly.
- Wipe the edges clean.
- Score the crackers into desired shapes and sizes. You can use a pizza cutter or a long metal ruler to create the score marks.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue drying for up to 24 hours… until dry and crispy.
- Snap apart and let cool before storing in an airtight bag/container.
- They should last several weeks in the pantry and can be frozen for 1-2 months. If they start to soften due to humidity, throw them back in the dehydrator to crisp up.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Dehydrated, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan
I can’t find the amount for lemon juice… is it missing? thanks!
Good morning Elana. My mistake… all is fixed. I didn’t use any. Thank you for pointing it out. Blessings, amie sue
thank you
Hi Amie Sue, this recipe sounds delicious and I can’t wait to try it. Just one teeny tiny problem (!) In the instructions you mention blending the raspberries and lemon juice, but neither are in the ingredients list!! You don’t mention the goji berries in the instructions, so I’m half assuming you meant those instead of raspberries, but what about the lemon juice? :)
Congratulations, by the way, on your Rouxbe triumph! Great recipe and photo xx
Yea Kelly, I was not clear minded when completing the write up for this recipe. But I appreciate you guys for letting me know. Everything is adjusted and read correctly now. Blessings, :) amie sue
HI Sue,
The goji berry banana coconut crackers sound awesome. I’m not seeing how much lemon to add. Can’t wait to try. Thanx a million
Rolanda
My goodness, was I sleeping when I released this recipe. hehe Let me fix things up. Thank you for letting me know. (blushes). No lemon juice was used. Blessings, amie sue
1. beautiful recipe, dearest Amie Sue … do I tell you enough that you are AWESOME, absolutely THE best
2. by any chance, does an easy/fast recipe come to mind, maybe balls containing: chia seeds, flax seeds (I’m really trying to have these ingredients to help me sleep … LOL)
3. so far, this is my fav ~ https://nouveauraw.com/raw-recipies/crackers/crispy-rosemary-flatbread-crackers-almond-pulp-based/
Oh Angie! How did I miss this comment?!! I try to be so good about promptly responding. First of all, thank you. You are always so kind to me. Sending you a big hug!
Hmm, a quick recipe including chia or flax for sleep… well, if it were me (lol) I would just make a chia gel perhaps based in my golden milk recipe and just eat/drink about an ounce before bed or close to. That way we don’t have to get caught up in other heavy ingredients or too much in the department of sugars.
If it interests you, here is the link on how to make the paste: https://nouveauraw.com/members-only/turmeric-paste/ and the milk: https://nouveauraw.com/members-only/glolden-turmeric-almond-milk/
Once you make that, add some chia seeds to make it as thick or thin as you want it. Drinkable or edible. Besides the benefits of the flax or chia, the turmeric will help your body heal inflammation while you sleep and it too helps with sleep.
What do you think of this idea? Blessings my friend. amie sue
thank YOU so VERY much, dearest Amie Sue♥ you are amazing
You are welcome Angie. You are pretty amazing yourself! amie sue
thank you, love♥ xoxoxox
Oh Cool – Gene can have all of these ingredients ( she topples over in a faint). Whoppee!!! I am gonna make these on Monday (hope I don’t eat them all before he gets home!!! :] Lyn
lol Lyn… I am doing a happy-for-Gene dance with you! And yes, try to practice some will power so that amazing man of yours can enjoy them. :) Please let me know what you guys think. blessings my friend. amie sue
I made these crackers over the weekend. They are awesome. As they were dehydrating, I was thinking of a nice cream or spread to eat with them. I decided to wait on that until I tasted them. Luckily for me, when I did taste them, I found them totally awesome by themselves. If you haven’t tried these, you should.
Thank you so much for sharing Joi. I agree, they don’t need a spread or anything on top of them. They stand their own ground in the flavor department. So happy you like them. :) Have a blessed and happy day. amie sue
Dear Amie-Sue, I love your website and all your recipes. I have a little problem: I really hate coconut so some recipes I can’t repeat, now I ask you if in these crackers recipes the coconut is an essential ingredient. Thank you!
Good evening Londarmonica,
Thank you very much. I am thankful that you are enjoying my site. :) I am sorry that you don’t like the taste of coconut. Unfortunately, the coconut is the base for this cracker. I purposely did that so I could make them nut-free for those who can’t consume nuts due to allergies. If you can’t make these because of the coconut, I would skip over it and check out my other cracker recipes.
Have a blessed evening, amie sue