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Ingredients
- 2-3 bananas
- Carton of raspberries
- 1 tablespoon of agave nectar
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Approximate serving size
- 8-10 cookies
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Machine use
- Dehydrator and Vita-Mix or Food Processor
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Directions
- Add bananas to Vita-Mix or food processor and blend down well.
- Place a cookie mold onto a teflex tray of a dehydrator sheet.
- Pour the banana about 3/4 of the way into the mold.
- Put into the dehydrator for 12-14 hours at 110 degrees.
- Flip the banana over and leave in the cookie mold for another 5-6 hours.
- Add the raspberries to a dehydrator tray.
- Once the raspberries start to shrivel a bit remove from the dehydrator and blend up with the agave.
- When bananas are done (You want the banana to be the consistency of a soft-bake cookie) remove from dehydrator and top with the raspberry jelly.
