BANANA RAISIN CLUSTERS (RAW)
These banana raisin clusters are a great healthy snack and the perfect size for popping. They are completely RAW, VEGAN and GLUTEN FREE. I used my dehydrator but you can use your oven on 100 degrees to make them. Enjoy!
MAKES ABOUT 50 CLUSTERS
4 cups organic old fashioned oats
6 cups water
1 1/2 cups raw organic almonds
1/4 cup raw organic whole pepitas
1/2 cup unsulphered organic golden raisins
1/2 cup unsulphered organic black thompson raisins
4 small ripe organic bananas
1/2 tsp fresh micro-planed whole cinnamon stick
1/4 tsp fresh micro-planed whole nutmeg
7 whole allspice beads, grind fine in mortar pestle
3 TBSP fresh organic lemon juice
1/4 cup raw organic agave syrup
Soak your oats in the water for 1 hour, drain well for 3 hours, stirring gently occasionally. In your food processor, pulse 1/2 cup of almonds to a small chop, add to a large mixing bowl. Now grind 1 cup of almonds to a course meal, add to mixing bowl with your pepitas and raisins, mix well. Puree your bananas, cinnamon, nutmeg, allspice, salt, lemon juice and agave syrup until smooth. Add your oats to the dry mix and mix well but do not mash. Add your banana mixture and fold until mixed well. Use a melon baller and scoop out your clusters, make a full ball not level scoop and place on your solid dehydrating trays (ones for fruit leather). Be sure to not let them touch each other and plenty of air can get around them. Dehydrate for 1 1/2 hours and then transfer to slotted trays. Continue to dehydrate for about 10 hours until crisp on outside but still a little soft (like an oat cake) inside. Seal in an air tight container for up to 1 week. For longer storage, place in refrigerator in a sealed container.