3 cups fresh pineapple
¾ cup packed dates
1 medium ripe banana
1½ cups coconut flakes
¾ cup buckwheat (ground)
¾ cup millet (ground)
¼ cup coconut oil
¼ cup raw honey
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger (dried)
½ teaspoon sea salt
1. Combine ingredients in the food processor and blend until smooth.
2. Spread approximately 1/2 inch thick on dehydrator trays lined with Teflex (or whatever they’re calling themselves now).
3. Dry at 105 Fahrenheit for about 10 hours.
4. Cut into pieces and have warm out of the dehydrator or let them harden up a bit in the refrigerator.
Note: I was only guessing on the dehydrating time, but the way everyone around here likes it is still moist.
I was only guessing on the dehydrating time, but the way everyone around here likes it is still moist.
Also, this may be good with fresh or dried cherries. We didn’t have any to try them out with.
Agent99's ThoughtsBy Agent99
After having some unhealthy cravings for Pineapple Upside Down Cake, I had to make a healthy raw version.
Hope you all enjoy it as much as we have!
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