Banana Nut Brittle
-I did not add the coconut...for me personally, that flavour didn't fit into the recipe.
-I'm not sure how she possible managed to score the mixture before dehydrating it, as it is very wet, then again Im sure it's a lot more dry with the coconut added. That said, after 12 hours of dehydrating the sheet, I flipped it over and dried it a bit longer, then cut it, and then continued drying it.
- After what seemed like forever of the brittle being in the D, it was starting to become crispy, but definately not like brittle. I took it out anyway and stored it in the fridge. This made a huge difference and the brittle crisped up quite nicely. It's even better out of the freezer as long as it's eaten quickly. I've found that once it sits a little while, it softens up a bit.
-The batter for this was extremely delicious and would make a great pudding or smoothie!
Overall Rating: I give this recipe a 6/10.
The flavour is alright, the texture could be better. I probably wouldn't make this again but the idea is good. I'm going to see if I can find another use for all this brittle. I'll report back if I come up with anything great!
Next up! Mac Macs, from Carol Alt's, The Raw 50, created by her sister, Christine.
After a friend of mine made and shared a few of these with me, I just had to try them myself. Coconut isn't my favourite flavour and I never like coconut macaroons, so when I first saw this recipe is the book, I bypassed it pretty quickly.Without giving the recipe straight out of her book, here are the ingredients:
Overall Rating: 9/10.
Absolutely delicious and I recommend making them even if you have a chocolate tooth more than a coconut one. These are sweet, dense, and crunchy - my kinda cookie!
So, give one or both of these a try for the next time you've got a sweet craving! They are both recipes that need to be dehydrated, but both batters could easily be enjoyed without dehydration.
Until next time in Sweetie Land...