Ingredients
- 2 1/2 pounds ripe bananas (about 9 medium), peeled
- 9 cups cooked long-grain white rice
- 2 1/4 cups unsweetened applesauce
- 9 tablespoons lemon juice
- 3 tablespoons apple pie spice
Instructions
- In a medium bowl, mash the bananas with a potato masher into a smooth puree. Add the rice, applesauce, and lemon juice and mash for 1 minute to combine (do not use a blender or mixer).
- Using a 1/4-cup measure, scoop the mixture onto drying sheets set in dehydrator trays. With a potato masher, lightly tap each cake 4 to 5 times to flatten it and form a 3 1/2" cake. Sprinkle the cakes with the apple pie spice. Dehydrate at 125 °F for about 12 hours, transferring the cakes onto the dehydrator trays and removing the drying sheets once they release cleanly. When dehydrated, the cakes will be hard, completely dry, and snap when bent.
- Store in canning jars or vacuum seal with one 100 cc oxygen pack, and double-bag in Mylar until needed. Stored this way, they will keep 5 or more years
- Dip each cake in boiling water for 15 seconds and no more. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Place the cakes in the hot skillet and cook for 30 seconds on each side.
Nutrition
| Per 1 oz (28 g) | Per 100 g | |
|---|---|---|
| Energy | 87 kcal | 307 kcal |
| Protein | 1.4 g | 4.9 g |
| Fat | 0.2 g | 0.8 g |
| saturated | 0.1 g | 0.2 g |
| Carbohydrate | 19.3 g | 68.1 g |
| sugars | 6.4 g | 22.6 g |
| Fibre | 1.3 g | 4.5 g |
| Sodium | 1 mg | 4 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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