Banana Ginger Cream Puff
Dehydrated Bananas
Ingredients:
6 bananas
Directions:
Slice the bananas down the center and lay them flat on 2 dehydrator trays with teflex sheets. Place the trays into the dehydrator at 115 degrees for 4 hours. Remove them and turn them over. Put them back into the dehydrator for 8 more hours.
Bar Ingredients:
3 cups soaked and dehydrated almonds
1 cup packed pitted dates
1 cup filtered water
¼ tsp. Himalayan sea salt
2 cups organic oats
5 cups ripe bananas
1 tbsp. pumpkin pie spice
6 chopped dehydrated bananas
Directions:
Take the dates and place them into the filtered water and let them soak for 30 minutes. Place the almonds and place them into a Cuisinart. Chop them into medium to small sized pieces. Place the dates into a large mixing bowl and set aside. Place the dates and water into a Vitamix. Add in the pumpkin pie spice and the salt. Blend until creamy smooth using a tamper. Place the oats into the mixing bowl with the almonds. Chop the dehydrated banana slices into ½” pieces. Place the chopped bananas into the mixing bowl. Remove the date paste from the Vitamix with a spatula and place the paste into the mixing bowl. Mix it all in together with a large mixing spoon. Take 2 dehydrator trays with teflex sheets and place half of the batter onto each tray. Use a flat spatula and a press. Press it down to ¼” thick square. Make sure it is flat and even. Place into the dehydrator at 115 degrees for 5 hours. Remove the trays from the dehydrator. Flip the bars over onto trays without teflex sheets. Continue dehydrating for 11 more hours. Take the bars and place them onto chopping blocks. Cut the edges of the squares to make nice clean lines. Use a sharp knife. Cut a 2 1/2’” strip from the edge of one of the squares. Use this as a guide for the next strip. Repeat the procedure until all of the strips are cut. Take one of the strips and cut a clean edge on one end with your sharp knife. Cut the first cracker into whatever size you choose. Use the first cracker as a template for the rest of the crackers by placing the first cracker on top of the second and so on until all of the crackers are cut.
Will last 5 to 7 days in an airtight container in the refrigerator. Will last up to 1 month in the freezer.
Ginger Pumpkin Pie Spice Frosting
Ingredients:
2 cups soaked cashews
¾ cup Thai coconut milk
¼ tsp. Himalayan sea salt
1 tsp. ginger powder
2 tsp. pumpkin pie spice
¼ cup organic maple syrup
1 tsp. Bragg apple cider vinegar
½ cup melted organic coconut oil
2 tbsp. lecithin
Directions:
Drain and rinse the cashews after having soaked them for 2 hours in filtered water. Make sure the water runs clear before use. Place them in a Vitamix with coconut milk, salt, ginger, pumpkin pie spice, maple syrup, and apple cider vinegar. Using a tamper, turn the Vitamix on low, medium, and high. Blend until creamy smooth. Test with your fingers to make sure it isn’t gritty. Grind the lecithin to a fine powder and set aside. Melt the coconut oil by placing it into a pan filled with boiling water. Turn the Vitamix on low, pour in the coconut oil slowly. Use the tamper to make sure it is evenly blended. Add the lecithin in the same way. Do not over blend the mixture. Remove the frosting from the Vitamix. Place it into an airtight container. Refrigerate for 8 hours to harden.
Will last 4 to 5 days in the refrigerator. Will last 1 month in the freezer.