Banana Nut Brittle

Serves 12

2 1/2 cups pitted dates
8 bananas -- peeled
3 cups almonds -- roughly chopped
3 cups dried, shaved coconut
1/4 cup flax meal
Blend bananas, dates, and flax meal until smooth.
Stir in nuts and coconut.
Evenly spread 4 cups of mixture on a dehydrator tray lined with a teflex sheet. Score into the size and shape you want. (I like 4 x 6 to create 24 rectangles.)
Dehydrate at 105 degrees for 12 hours, then flip them over and continue dehydrating for another 12 hours or until crispy.
Store in a sealed container in the refrigerator or freezer for up to 4 months.

I have made this for my road trip to Victoria for the dragon boat festival that is for this weekend.

I made a number of modifications on the recipe, and it still turned out very yummy!

I used agave nectar (to taste) instead of dates
I used walnuts instead of almonds
sesame seeds (3/4 cup) instead of shredded coconut
double the amount of ground flax