Ingredients
- 10 cups all-purpose or gluten free flour
- 7 cups almond meal, cornmeal or oat flour
- 7 cups oats
- 7 very ripe bananas
- 1 3/4 cups coconut oil
- 1 3/8 cups peanut butter or almond butter
- 1.4 kg eggs (about 28 medium)
Instructions
- In a medium sized mixing bowl, combine the coconut oil, mashed banana and eggs
- Add in the flour, almond meal, oats & peanut butter. Stir until thoroughly combined. It should have a thick cookie batter consistency.
- Using a floured work bench roll your dough until it is 6 mm thick and either using a mold cut into shapes and place on non-stick mat lined dehydrator trays spaced out so they aren't touching.
- Dehydrate at 63 °C for 10 hours until completely dry.
- Store in an airtight containers.
