Yieldabout 20 cookies
1 cup oat groats , soak overnight
.33 cup raisins, soak 30 minutes
1 tablespoon raw tahini
1 tablespoon maple syrup
1 tablespoon cinnamon
3 large, ripe bananas
After soaking oat groats, there should be about 1 1/2 cups. Blend 1 cup in blender along with raisins and 1 1/2 of the 3 bananas, the tahini and the maple syrup. Blend until ingredients are well mixed, you should have a type of paste.
Dice remaining banana and mix with the rest of the oats in large mixing bowl. Add the cinnamon and blended oat mixture and mix until remaining ingredients incorporated. Drop about 1 TBSP at a time onto dehydrator sheets. Mine were dehydrated for about 8 hours at 105. (I’ve found a good way to get cookie shapes is to reshape them after they’ve been in the dehydrator for about 2 hours, the tops are a little crusty and are more willing to be smoothed into a good cookie shape).
Walnuts would compliment these very well, happy snacking.
Elizabeth's ThoughtsBy elizabeth
Banana bread was the ultimate in comfort food. These oaties do the trick and will take additions/substitutions easily.
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