Saltar al contenido

Dehydrated Banana Granola Trail Cookies

Add to Collection
Print Pin
No ratings yet

Dehydrated Banana Granola Trail Cookies

Course Breakfast, Dessert, Snack
Keyword backpacking, camping, car camping, dairy-free, dayhike, egg-free, lactose-free, no nuts, no shellfish, no tree nut, vegan, vegetarian
Prep Time 20 minutes
Servings 6

Ingredients

  • 2 cups granola
  • 2 large bananas
  • 1 tsp cinnamon
  • 1 tsp water

Instructions

AT HOME

  • Using a food processor, grind the granola coarsely to a crumb-like consistency. Pour into a mixing bowl and set aside.
  • Next, put the peeled bananas, cinnamon, and water into the food processor and blend into a slurry. Pour this mixture into the bowl with the granola and mix well using a spatula. The cereal soaks up moisture so add water as needed to keep the mixture moist and pliable.
  • Scoop out rounded portions of the mixture using a teaspoon, and evenly place them on a silicone sheet or pre-cut parchment paper for your dehydrator. Using the back of the spoon or the spatula, flatten out each portion into the shape of a cookie approximately ¼” thick.
  • Dehydrate the cookies at 135° F for approximately 8-10 hours. For chewier cookies, dry for less time. For crisper cookies, dry longer.
  • About halfway through the dehydrating process flip the cookies over and remove the silicone sheet or parchment paper. Continue to dehydrate on the mesh tray until done.
  • When finished, store the cookies in a zip lock bag in the freezer or the pantry. Each batch makes about a dozen cookies.

Deja un comentario

Tu dirección de correo electrónico no será publicada.

Recipe Rating




es_MXES