Banana and Toasted Almond Clusters

1. Preheat oven to 350°F (180°C).
2. Spread almonds in a single layer on a baking sheet or pie plate.
3. Toast for 8 to 10 min, making sure they don’t burn.
4. In a bowl, combine toasted almonds, rolled oats and raisins. Set aside.
5. In another bowl, quickly combine banana and lemon juice to prevent the fruit from turning brown.
6. Stir in almond butter and vanilla, then add mixture to the dry ingredients, stirring just until combined.
7. Refrigerate for 1 hour.
8. Using a 1 tbsp. (15 ml) measuring spoon or a regular table spoon, scoop mixture, making sure to pack it, and shape into a ball. (If mixture is too sticky, add 1 to 2 tbsp. (15 to 30 ml) rolled oats.) Repeat operation with remaining mixture.
9. If desired, roll balls in powdered almonds or slivered almonds.
10. Store in an airtight container and refrigerate or freeze.

VARIATION: CHOCOLATE-HAZELNUT CLUSTERS

Substitute toasted and crushed hazelnuts for the almonds, small pieces of dark chocolate for the raisins, and hazelnut butter for the almond butter.