Strawberry Banana Treats for the Kids!
There are two raw food recipe questions that come up often. One is, what do I do with the left over pulp when I make nut milks, and the second, do you have any raw food recipes for kid’s snacks. I thought I would tackle both of them with the same recipe! Using the dehydrated pulp from my almond milk, and also a combination of strawberry and banana (always a favorite of my girls) I threw together these quick little snack “cookies”. They are tasty, super healthy and your kids will love them. No artificial colors, flavors or white stuff!
You can read all about raw flaked oats here: Raw Flaked Oats
You start by dehydrating the pulp from your nut milk. I used almond.
Throw it into the blender and you get a beautiful almond flour.
Mix ingredients, spread on nonstick sheet and top with strawberries!
Strawberry Banana Treats for the Kids
- 1 Banana
- 1 cup Strawberries
- 1 cup Flour From Almond Pulp (you can substitute finely ground almonds)
- 1 cup Raw Flaked Oats
- 1 tablespoon Agave (optional)
- 1 tablespoon Coconut Oil
- 5 large strawberries, sliced thin.
- Place banana, strawberries, agave and coconut oil (softened) in food processor and blend until smooth.
- Add almond flour and pulse until combined.
- Stir in Flaked Oats. Spread on nonstick a little less than 1/4″ thick. Score, top each square with strawberry slice.
- Dehydrate at 145 for 30 minutes and then 115 for 2 hours. Move to mesh screens and dehydrate until dry but not hard. You want these to be a little soft. Refrigerate.
Jade wrote on March 31, 2010
I’m so relieved to hear that! I’ve been so bummed about it. I love the taste of agave in my homemade limeade.
Susan wrote on March 31, 2010
I am so frustrated by this whole thing. Just because one farmer sprays broccoli with horrible pesticides, rendering them toxic does not mean that all broccoli is toxic. Think of it that way…
Jade wrote on March 31, 2010
It sounds wonderful, however, I’m surprised that you suggest agave, given that it’s been found to be nutritionally worse than high fructose corn syrup. Do you think raw honey would work?
Susan wrote on March 31, 2010
Not all agave is worse than high fructose corn syrup. There are very good products on the market. I will be posting about this shortly. Even Dr. Mercola stated (however briefly) that there are quality agave products. Stay tuned…
Heather wrote on March 28, 2010
What a fun way to use the pulp! Sounds like a great snack, too. 🙂
Tressey wrote on March 28, 2010
Due to gluten/wheat sensitivities, is there a substitute for the oats, as they have a fair amount of gluten that I react negatively too? The snack looks yummy.
Susan wrote on March 28, 2010
Oats do not contain gluten. But they can get contaminated with it if they are processed with or near wheat. If you source your oats and oat flour carefully, you should be able to avoid this.
Crepes of Wrath wrote on March 27, 2010
These look so cute!
Wind wrote on March 27, 2010
will you please comment on dehydrating food above 116 degrees and still maintaining delicate enzyme and nutrient life?
Susan wrote on March 27, 2010
The important thing to remember is that it is the food temperature that you don’t want to go over 116, not the air temp. By starting the temp higher, you get moisture out quicker, and decrease the dehydration time without risking the enzymes because the food never reaches temperatures above 116. Of course, you have to turn it down after the initial time…but it is by far a better way to dehydrate. You can read more here: http://www.rawmazing.com/articles/dehydration-questions/
Kathy wrote on March 27, 2010
Lovely treats! I can’t stop looking at them the color combination and the ingredients made me believe that indeed this would definitely taste like heaven. I am still a kid at heart, it won’t hurt to try! Besides I really love strawberries very much! Thank you for sharing this!
veggie wedgie wrote on March 26, 2010
Wow these look amazing! I just got my hands on some raw flaked oats so i will definitely make these asap. thank you for this great recipe 🙂