PINEAPPLE-COCONUT-CARROT SNACK : my sunny-seaside-memory treat

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.

Here is how I did it:

INGREDIENTS:

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” …)

Tools :

Dehydrator (Excalibur)

Bowl

PROCESS:

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.

Pineapples are naturally high in fiber, an important component of a healthy diet that can help improve digestion. Pineapples also contain a good array of vitamins and minerals including calcium, manganese, plus vitamins A and C, as well as folic acid. One of the key phytonutrients found in pineapple is BROMELAIN that has long been recognized for its anti-inflammatory and anti-microbial effects…

Go ahead and try! I absolutely love them. So did (the lucky : ) people I shared them with…