Rating4.2/5 (from 5 ratings)4.2
2 cups raw Brazil nuts (soaked 12 hours)
1/3 cup water
½ teaspoon cinnamon
1. Place Brazil nuts, water, cinnamon, and bananas in the blender and blend well.
2. Pour small round pancakes about ¼ inch thick of mixture onto teflex sheets.
3. Dehydrate at 100 F for 12 hours. Then remove pancakes from teflex sheet, turn over, and dehydrate for two more hours.
4. Garnish with berries.
Alpdesigns's ThoughtsBy alpdesigns
Inspired by a recipe by Chef Joseph Custer.
I got this from a raw group. Some members used their sad waffle iron molds to make these in the dehydrator.
I think they could be shaped and dried until crisp and made into “ice cream” cones or use them to make “ice cream” sandwiches.
My version is a filled cookie with agave and lucuma nougat. You could put a syrup of blended fruit and agave nectar over these.
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