Recipe: Raw Vegan Banana Bread Biscuits

Ani Phyo's raw vegan banana bread biscuits

The strawberry and coconut macaroons I made in my dehydrator the other day didn’t last long, so it was time to make the other recipe in Ani’s Raw Food Desserts that had caught my eye.

Ani's Raw Food Desserts
Ani’s Raw Food Desserts

My cheapy food processor chopped the dry cashews okay but it didn’t like the bananas and refused to chop them, so I bashed them with a wooden spoon and the pecans kind of stayed whole. But the end result was delicious, so who cares if they look a bit ‘rustic’, eh?

Ani Phyo's raw vegan banana bread biscuits

As you’ll see from the recipe, I left my biscuits in the dehydrator for 10 hours but they were still a bit moist in the middle and therefore more cakey than biscuity. If that’s the texture you require, great – but if you want them a bit drier, then leave them in for another hour or two (or three or four).

Ani Phyo's raw vegan banana bread biscuits

Recipe: Raw Vegan Banana Bread Biscuits
Recipe Type: Raw vegan
Cuisine: Dehydrator
Author: Cathy @ Planet Veggie
Prep time:
Cook time:
Total time:
Serves: 12
Adapted from Ani’s Raw Food Desserts by Ani Phyo
Ingredients
  • 2 cups dry cashews
  • 1/4 tsp salt
  • 2 ripe bananas
  • 1 tsp vanilla extract
  • 1/2 cup dry pecans, chopped
Instructions
  1. Put the cashews and salt into a food processor and process into small pieces.
  2. Break up the bananas and add to the processor with the vanilla and process.
  3. Add the pecans and pulse until everything’s combined.
  4. Shape into biscuit shapes and dehydrate at 45C for 10 hours, or longer if you want them drier.

 

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