Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
view
Serves
4
Prep time
10 minutes
Dehydrating time
16 hours
Ingredients
- 2 cups ripe banana, mashed
- 3 cups oats
- 1/2 cup maple syrup
- 1/2 cup raisins
- 1 teaspoon powdered vanilla
- 1 teaspoon cinnamon
Ingredients
macros
- 2 cups ripe banana, mashed
- 3 cups oats
- 1/2 cup maple syrup
- 1/2 cup raisins
- 1 teaspoon powdered vanilla
- 1 teaspoon cinnamon
Instructions
- Add all the ingredients except raisins to a blender and blend into a smooth mixture. Add raisins then pulse for a while to properly mix into a batter.
- Line the dehydrator trays with sheets. Scoop a tablespoonful of batter and drop on the sheet. Repeat with remaining mixture.
- Place in dehydrator and dry at 115°F (46°C) for 10 hours or until the outside of the cookie is crunchy. Remove from the sheet and turn cookies over; return to dehydrator tray and dry for another 6 hours or until the cookies are crunchy but slightly soft inside.
- Serve warm. Store the raw banana oat cookies in the fridge or in an air- tight container.
