Paleo Crispy Crackers

Paleo Crispy Crackers

Depending on the size of bananas and its maturation point, you may have to slightly adjust the amount of fat, the texture of the dough should be similar to the hummus.

For: 2 Baking trays

3 bananas male medium-sized Greens, peeled
1/2 cup melted coconut oil
1/2 to 3/4 salt spoon
spices (optional)

Preheat the oven to 150 degrees and line two baking with baking paper trays.

Put all the ingredients into a powerful processor or blender and blend for a few minutes until you obtain a homogeneous mixture that comes off of the edges. It is possible that you have to push down the mixture with a spatula a few times.

Divide the dough into two equal parts and distribute on two trays. The easiest way to extend the mass is as follows: put the paper on a smooth surface. With a spatula slightly crush the dough and place a piece of the same size as the paper film, above. Spread the dough with a rolling pin until achieving a thickness of about 3 mm, remove the film and, carefully, slide the paper with the dough on the tray.

If desired, now would be the time to sprinkle with spices. To this batch I added garlic powder, oregano and salt, but any combination of spices could throw. They could also mix these ingredients in the first step and experiment by mixing olives, Sun-dried tomatoes or other ingredients.

Bake for approximately 10 minutes. Remove the trays from the oven and cut forms of crackers with a knife or a pizza slicer. It must be borne in mind that they shrink slightly.

Insert back into the oven for about 50 minutes more, or until a nice golden color.

Remove from oven and let cool on a rack.

Can be stored at room temperature in an airtight container for about one week.

From: Eva Muerde La Manzana
recipe picture