Name: Almond Banana Brittle Cookie Squares
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Ingredients: 2 cups water ((hot, for rehydration)); 1 banana ((dried, rehydrated in hot water)); 2 1/2 cups dates ((medjool, pitted)); 5 cups almonds ((raw, soaked and dehydrated)); 3 cups coconut flakes; 2 1/2 cups oats ((rolled, gluten-free, soaked and dehydrated)); 1/4 cup flax meal; 1 Tbsp cinnamon ((ground)); 1 cup chocolate ((hardening or chocolate chips))

Almond Banana Brittle Cookie Squares

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Prep Time 10

Cook Time 1

Total Time 11

Servings: 10

Ingredients Method

Ingredients

2 cups water (hot, for rehydration)
1 banana (dried, rehydrated in hot water)
2 1/2 cups dates (medjool, pitted)
5 cups almonds (raw, soaked and dehydrated)
3 cups coconut flakes
2 1/2 cups oats (rolled, gluten-free, soaked and dehydrated)
1/4 cup flax meal
1 Tbsp cinnamon (ground)
1 cup chocolate (hardening or chocolate chips)

Method

In a medium-sized bowl combine the hot water, dried bananas and dates. Allow them to soak while you work on the rest of the recipe.
In a food processor, fitted with the “S” blade, process the almonds to small-medium sized bits. Place in a large bowl.
Add oats, flax meal, and cinnamon. Toss together with hands.
Back in the food processor place the soaked banana, dates, along with the soak water. Blend until creamy. Pour over the dry ingredients and mix well with your hands.
Place 5 cups of batter on each tray (I use the Excalibur) Spread with your hands and press down firm and evenly. Score the batter into desired shapes and sizes. Sprinkle 1/2 a cup of cacao nibs on each tray and gently pat them into the batter.
Dehydrate at 145 degrees for 1 hour, reduce to 115 degrees and continue drying for 20-24 hours or until dry.