Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
Energy packed fruit snack
Teaming nut butter and banana is a heathy and much-loved favourite. With a little help from the Breeze Food Dehydrator we bring you a creative and fun way to enjoy this combo in a dehydrated form.
Nut butter banana chips make a perfect sweet snack that pack in energy-rich nutrients for the kid’s lunch box, a throw-in-your-bag pick-me-up or challenging hike. Best of all you can eat them without the nut butter mess.
We used our homemade Nutella and homemade peanut butter, but it would be fun sampling all your favourite nut butter spreads. Try almond butter or this protein packed peanut butter. We sampled a few rolled in desiccated coconut. These are next level delicious. So simple and so delicious!
WATCH HOW HERE
INGREDIENTS
6-8 bananas Nut butters of your choice Desiccated coconut (optional)
METHOD
1. Cut the bananas in an even rounds segments 2. Spread a thin layer of nut butter onto one side 3. Dip the nut butter side into desiccated coconut to coat (optional) 4. Place the nut butter side up onto the Breeze dehydrator trays. We recommend using silicon mesh liners to avoid sticking. Leave plenty of room between the slices to maximise air flow.
5. Set the temperature to 70° C and dehydrate for 15 hours. Add more time in 2-hour increments until they are dried. 6. Homemade banana chips will not dry brittle like the store-bought variety. When fully dried the banana will become leathery. The high oil content in nut butter will make the banana extra chewy. Thicker areas of nut butter may remain tacky to touch. 7. Store in airtight container for approx. 1 month
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Dehydrated nut butter banana chips
Energy packed fruit snack
Teaming nut butter and banana is a heathy and much-loved favourite. With a little help from the Breeze Food Dehydrator we bring you a creative and fun way to enjoy this combo in a dehydrated form.
Nut butter banana chips make a perfect sweet snack that pack in energy-rich nutrients for the kid’s lunch box, a throw-in-your-bag pick-me-up or challenging hike. Best of all you can eat them without the nut butter mess.
We used our homemade Nutella and homemade peanut butter, but it would be fun sampling all your favourite nut butter spreads. Try almond butter or this protein packed peanut butter. We sampled a few rolled in desiccated coconut. These are next level delicious. So simple and so delicious!
WATCH HOW HERE
INGREDIENTS
6-8 bananas Nut butters of your choice Desiccated coconut (optional)
METHOD
1. Cut the bananas in an even rounds segments 2. Spread a thin layer of nut butter onto one side 3. Dip the nut butter side into desiccated coconut to coat (optional) 4. Place the nut butter side up onto the Breeze dehydrator trays. We recommend using silicon mesh liners to avoid sticking. Leave plenty of room between the slices to maximise air flow.
5. Set the temperature to 70° C and dehydrate for 15 hours. Add more time in 2-hour increments until they are dried. 6. Homemade banana chips will not dry brittle like the store-bought variety. When fully dried the banana will become leathery. The high oil content in nut butter will make the banana extra chewy. Thicker areas of nut butter may remain tacky to touch. 7. Store in airtight container for approx. 1 month
PIN THIS RECIPE
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