Banana Bread Biscuits
"Ani's Raw Food Desserts" by Ani Phyo
2 cups dry cashews
1/4 tsp sea salt
2 ripe bananas
1 tsp alcohol-free vanilla extract
1/2 cup dry pecans, chopped
Combine the cashews and salt in the food processor and process into small pieces. Break up the bananas and add to the processor with the vanilla. Process to mix well. Add the pecans and pulse to mix.
Use a 1 1/2 TBS scooper or a spoon to drop batter into rounds onto dehydrator trays. Dehydrate at 104 degrees F for 6-8 hours or until desired consistency.
Will keep for several days or longer in the fridge. The drier the biscuits, the longer they will keep.