We have recently been hungry for pineapple in our household. I mean very very hungry!
That means a pile of pineapple hearts – the hard and not so easy to chew middle parts. Not many people eat these, however, I still consider them food, there is so much fibre in it.
I felt inspired to create a dehydrated crispy snack with a Caribbean feel. Knowing that I have a stash of coconut ‘flesh’ in the freezer- made it easy to go ahead and try my new creation immediately…
Pineapple hearts (or you can also use the pulp leftover from juicing if you juice pineapple)
Coconut (I used flesh from the coconuts I drank, I normally save it in the freezer if not eating asap. You can use dry shredded coconut instead.)
Carrot pulp from juicing
Some seeds, I used a mix of flax, hemp, pumpkin and sunflower
Ripe banana (it depends on the volume of you’re making, my Vitamix was 2/3full, so I added 2 bananas for good binding )
dash of Cardamon
optional: Agave sirup, Vanilla pod,
or Baobab fruit ( I used powdered one ) to add extra tangy flavour ( turned out to be a “touch of a genius” …)
Place all ingredients in the blender and blend (that’s easiest done using the tamper too) until all ingredients are distributed evenly, and the texture of the batter is just the way you prefer it.
Place on a silicone sheet of the dehydrator tray in a thin layer.
Place in the dehydrator,
I set mine on 115°F and approximately eight hours of time.
Dehydrate until you like the crunchiness.
Store in the fridge in an airtight container.
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