A tasty dehydrated snack that's perfect for hitting the trail. It's light weight but offers high energy, fibre and a touch of protein and caffeine.
Prep Time15 minutesmins
Cook Time4 hourshrs
Servings: 48crisps
Ingredients
1/2cupchia seeds
1cupwater
3very ripe bananas
2Tbspground flax seed
1/4cuphemp hearts
2-4Tbspbrown sugaroptional
3Tbspcocoa powder
1tspcinnamon
2Tbspinstant espresso powderoptional
Instructions
In small bowl combine water and chia seeds and let rest while measuring and mixing remaining ingredients.
Mash bananas thoroughly until smooth and all lumps are gone.
Mix remainder of ingredients into mashed bananas.
Combine banana mix and chia seeds which should be thick and gelatinous without any excess water.
Use a tablespoon to form equal sized rounds on a lined dehydrator tray. Flatten mounds to even thickness, about 1/4 inch thick.
Dehydrate at 130°F/55°C for 6 to 8 hours or until crispy. Rotate trays half way as necessary.
Let cool completely and store in air tight container.
They will lose their crispiness over time. To re-crisp place them back in the dehydrator for 1 hour or so.
Notes
*I tried baking these in a 350°F oven but they burned before they turned crispy. Perhaps a lower oven setting over longer time might work. Let me know if you are successful using an oven.If you don't have espresso powder but want the caffeine, consider substituting part of the water with strong brewed coffee.