Recipe by Chef Joseph Custer from ksirrawfoods.com
Makes 10 pancakes
2 cups raw brazil nuts. (soak 12 hours)
1/3 cup water
½ tsp. cinnamon
Place brazil nuts, water, cinnamon and bananas in blender and blend
Pour onto teflex sheets, small rounds about ¼ inch thick and place in
dehydrator. Dehydrate at 100 degrees for 12 hours. Then remove from
teflex sheet, turn over and dehydrate for two more hours.
You could put a syrup of blended fruit and agave nectar over these. Garnish with berries.
I got this from a raw group. Some members used their SAD waffle iron molds to make these in the dehydrator. I think they could be shaped and dried until crisp and made into “ice cream” cones or use them to make “Ice cream” sandwiches.
My version is a filled cookie with agave and lucuma nougat.