Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
aigroc, 01/20/09
Raw Banana Cocoflax WrapIngredients (use vegan versions): 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:I eat this almost every morning, the other times I eat flax pancakes (recipe to come).
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 (I use a round dehydrator, so the "inside" is where the small vent hole is. You don't ave to worry about this with the square dehydrators.) Set you temp at 115 for an hour or two, then lower it to 105. After they are dry to the touch, flip them carefully. They will be moist underneath and you may tear one, but it's easy to fix (just spread it like glue to cover the tear). It takes practice. 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. I usually sprinkle a little agave and extra flax on top, but you can use honey too (there is debate about this being raw or vegan, but don't follow rules, do what you can).
Source of recipe: I wrote this.
Makes: 4 servings, Preparation time: 15 minutes, Cooking time: 4-6 hours
