Raw Vegan Banana Bread Biscuits

Ooooh these are tasty little morsels!  They are uncooked and dried in a dehydrator.  I found the recipe on YouTube and she got it from ANI PHYO’s dessert book.  I had to make a couple changes to the recipe because Sydney and Hubby are allergic to cashews and pecans so I subbed out the cashews for peanuts and the pecans for almonds, I also added in about a 1/4 cup of chia seeds and a handful of dried craisins.  I don’t know if this still qualifies as “vegan” but they taste good.

Here’s the recipe, the original recipe ingredients are in red.

2 cups unsalted blanched peanuts (cashews)
1/4 teaspoon sea salt
2 ripe bananas
1 teaspoon vanilla extract or add some real vanilla bean
1/2 cup almonds (pecans)
I also added:
1/4 cup chia seeds
a handful of dried craisins (you could go with raisins, or dates, or dried fruit of any kind)

Combine the peanuts and salt in a food processor.  Blend until a small crumbled texture.  Add bananas and vanilla, blend until well blended.  Add almonds and pulse to mix.
Drop by tablespoon or use a small cookie scoop to drop batter onto dehydrator tray, I covered my tray with parchment paper.  Dehydrate at 104 degrees until well dried, mine were in for at least 24 hours.  Eat plain or with jam.  Store in the fridge, they only last a few days but the drier they are the longer they last.  Reheat them in the dehydrator if you like them warm.
If you don’t have a dehydrator you can drop them on a cookie sheet and use your oven on the lowest setting with the door open, but I haven’t tried that.

Here’s what they look like before you dry them: