By Alissa Cohen
Posted on GreenChefs
My absolute favorite, hands down. You won't believe how delicious they are, how easy they are to prepare, and how beautiful they look served on a white plate surrounded by whole strawberries.
5 to 6 Ripe Bananas
1 Cup Macadamia Nuts
1 Cup Cashews
1 Large Lemon Juiced
4 teaspoons Honey
2 teaspoons Bragg Liquid Aminos
1 teaspoon Vanilla
2 teaspoons Water
1 1/2 Cups Strawberries
1 to 2 Tablespoons Honey
To make the Crépe Shells, place the bananas in a food processor and blend until smooth.
Second, remove the bananas from the processor and spread about 1/8 inch thick onto a Teflex sheet on top of a dehydrator screen. Dehydrate at 105 degrees for 14 hours or so. (Begin checking the bananas a few hours before to make sure they are formed, pliable, and solid in texture, but not getting crispy).
Remove from the dehydrator and slice into strips about 4"x 2".
To make the Filling, place the filling ingredients in a food processor and blend until smooth.
The Strawberry Sauce, is made by combining the strawberries and honey in the food processor and blending until smooth.
Now to Assemble the Crépes. Pour the strawberry sauce onto a plate in a thin layer so as to cover the bottom of the plate. Place scoops of filling onto the banana fruit leather strips you have made and roll them up. Place on the plate with enough room in between so each crépe is not touching. Last, pour the strawberry sauce over the rolled up crepes.
Note: It's important to let the crepes sit for at least a couple of hours with the strawberry sauce on top. The sauce will soften the fruit leather and make it "crépe like" instead of hard and chewy. These are also great the next day.
My banana leather never takes that long to dry. Probably because I tend to set the D at 110 degrees.
Photo by Damzlfly