Banana Peanut Butter Breakfast

Ingredients:
1 cup dehydrated banana pieces

Directions:
Take 6 medium to large bananas and slice them in half. Take a dehydrator tray from your Excalibur dehydrator. Place them face down on the dehydrator tray. Do not use a teflex sheet. Dehydrate at 115 degrees for 5 hours. Flip them over and continue dehydrating for another 4 hours. Cut the banana strips into medium sized pieces.

The buckwheat groats should be soaked in a sprouting jar overnight with filtered water prior to use. Rinse and drain them after soaking several times throughout the next day. Within 24 to 48 hours they should begin to sprout. Dehydrate them right away before they get long tails on them.

The mulberries should be dehydrated on a tray with a teflex sheet. If you have a 9 tray Excalibur dehydrator, you should be able to dehydrate the mulberries, buckwheat groats, and the banana all at the same time. The mulberries should be in the dehydrator for 10 to 12 hours. Flip them halfway through. The buckwheat groats should dehydrate 8 to 10 hours. Flip them halfway through.

Recipe Ingredients:
3 cups organic old fashioned oats
¾ cups organic chunky peanut butter
½ cup agave
½ tsp. cinnamon
1 cup dehydrated banana pieces (packed down)
½ cup chia powder
¼ cup filtered water
1 cup dehydrated mulberries
½ cup dehydrated buckwheat groats
3 ripe bananas

Directions:
Place the oats, peanut butter, agave, cinnamon, dehydrated banana pieces, chia powder, water, dehydrated mulberries, and buckwheat groats into a large bowl. Mix by hand until evenly distributed. Take a 12” cake pan with a removable bottom and coat it with coconut oil. Take the batter and place it into the pan. Use a press to make sure it is tightly packed. Take the 3 ripe bananas and cut them into slices. Place the slices on top of the cake. Sprinkle the cinnamon over the bananas. Place the breakfast into the dehydrator at 115 degrees for 3 hours. Remove it from the dehydrator and remove the side of the cake pan. Leave the bottom intact. Do not use a teflex sheet in the dehydrator. Continue dehydrating for 3 more hours. Remove it from the dehydrator, use a cake spatula to remove the bottom of the pan. Slide the breakfast onto a dehydrator tray without a teflex sheet. Continue dehydrating for 4 to 5 more hours.

Will last 3 to 5 days in the refrigerator. Will last up to 1 month in the freezer