Ingredients:

1 cup coconut meat (about 1/2 coconut)
1/2 cup coconut water (not milk). (Plain water is also okay)
1/4 cup ground flax meal (ground flax, freshly ground is preferable)
a pinch or two of salt (important)

1 tablespoon almond butter or peanut butter
1 banana

Ingredients:

1 cup coconut meat (about 1/2 coconut)
1/2 cup coconut water (not milk). (Plain water is also okay)
1/4 cup ground flax meal (ground flax, freshly ground is preferable)
a pinch or two of salt (important)

1 tablespoon almond butter or peanut butter
1 banana

Directions:
Blend together (I use a food processor) the coconut meat, coconut water (or plain water), ground flax and salt. It should make a paste, not too wet, not to dry. Spread this on your non -stick dehydrator sheet. ( I have fruit roll up sheets for my dehydrator and they work great.) Make sure to spread this evenly, especially around the inside (I use a round dehydrator, so the “inside” is where the small vent hole is. You don’t ave to worry about this with the square dehydrators.) Set you temp at 115 for an hour or two, then lower it to 105. After they are dry to the touch, flip them carefully. They will be moist underneath and you may tear one, but it’s easy to fix (just spread it like glue to cover the tear). It takes practice. Then dehydrate until completely dry, if you want them crisp (they keep longer and in a zip lock on the counter). Or until dry, but still moist enough to be flexible (they keep in a zip lock in the fridge for just a few days this way).

Now! Spread your peanut butter and slice your banana on top. I usually sprinkle a little agave and extra flax on top, but you can use honey too

Makes: 4 servings, Preparation time: 15 minutes, Cooking time: 4-6 hours