xPIXIEx
11-26-2009, 08:28 AM
I found this lovely little recipe a few days ago, and just HAD to try it once I read over it. This is what I just had for breakfast, and it was fantastic!
I found the recipe on vegweb.
1 cup coconut meat (about 1/2 coconut)
1/2 cup coconut water (not milk) I use plain water too alot
1/4 cup ground flax (if you only have whole, grind it in a coffee grinder)
a pinch or two of salt (important)
1 tablespoon almond butter (I used peanut butter in transition)
1 banana
Directions:
Ok, the last two ingredients you use at the very end. So you can make the wrappers and while they are drying, you can go buy the other two if you don't have em.
Blend together (I use a food processor) the coconut meat, coconut water (or plain water), ground flax and salt. It should make a paste, not too wet, not to dry.
Spread this on your non-stick dehydrator sheet. ( I have fruit roll up sheets for my dehydrator and they work great.) Make sure to spread this evenly, especially around the inside.
Set your temp at 115 for an hour or two, then lower it to 105. After they are dry to the touch, flip them carefully. Then dehydrate until completely dry, if you want them crisp (they keep longer and in a zip lock on the counter). Or until dry, but still moist enough to be flexible (they keep in a zip lock in the fridge for just a few days this way).
Now! Spread your peanut butter and slice your banana on top.
Here's a picture of mine.
I found the recipe on vegweb.
1 cup coconut meat (about 1/2 coconut)
1/2 cup coconut water (not milk) I use plain water too alot
1/4 cup ground flax (if you only have whole, grind it in a coffee grinder)
a pinch or two of salt (important)
1 tablespoon almond butter (I used peanut butter in transition)
1 banana
Directions:
Ok, the last two ingredients you use at the very end. So you can make the wrappers and while they are drying, you can go buy the other two if you don't have em.
Blend together (I use a food processor) the coconut meat, coconut water (or plain water), ground flax and salt. It should make a paste, not too wet, not to dry.
Spread this on your non-stick dehydrator sheet. ( I have fruit roll up sheets for my dehydrator and they work great.) Make sure to spread this evenly, especially around the inside.
Set your temp at 115 for an hour or two, then lower it to 105. After they are dry to the touch, flip them carefully. Then dehydrate until completely dry, if you want them crisp (they keep longer and in a zip lock on the counter). Or until dry, but still moist enough to be flexible (they keep in a zip lock in the fridge for just a few days this way).
Now! Spread your peanut butter and slice your banana on top.
Here's a picture of mine.