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Banana and Raspberry Crackers

Difficulty: Medium

Servings

Preparation (min)

560

Total (min)

Ingredients

2 ripe bananas, sliced
1 tablespoon ( 15 ml ) fresh lemon juice
¾ cup plus 1 tbsp.(200ml) of grated coconut
1/8 teaspoon vanilla powder (optional)
1/2 cup plus 1 tbsp. ( 140 mL ) fresh or frozen raspberries

Preparation

Preheat oven to 170°F (75°C).
In a large bowl, combine bananas and lemon juice. Using a hand blender, purée until smooth. Measure 1/2 cup (125 ml) of the mixture.
Stir coconut and vanilla (if using) into the 1/2 cup (125 ml) of banana mixture. Set aside.
Chop fresh raspberries and stir into banana mixture. (If using frozen raspberries, chop while still frozen and add quickly to the banana mixture.)
Using a spatula, evenly spread mixture on a 12 x 8 in. (30 × 20 cm) baking sheet lined with parchment paper.
Transfer to oven and dehydrate for about 8 hours. Remove from oven.

CHEF'S NOTE

The mixture might be tender, but should harden while cooling. If not, return to oven for 1 hour. Break into pieces and store in an airtight container. If crackers become soft, reheat them in oven.

Photo: Tango [Vitalité Québec] FEBRUARY 2015

Recipe: Josée Fiset