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 Fahrenheit for 12 hours. Then remove pancakes from Teflex sheet, turn over, and dehydrate for two more hours.
4. Garnish with berries.
My version is a filled cookie with agave and lucuma nougat. You could put a syrup of blended fruit and agave nectar over these.
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.
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