· Preparation: 20 min
· Cooking: 3h30 min
For 6 persons
The dried bananas
· Preheat the oven to 60°C. Peel the bananas and cut in slices of about 0,5 cm. Squeeze the lemons and dip the banana slices in the juice. This will avoid them becoming black when cooked.
Tip: use a mandoline to cut the bananas in regular sizes.
· Place the round slices on a grid covered with sulfurized paper and use a cooking brush to spread coconut oil on top. Bake for 1h30, turn over and cook another 1h30. When you take them out of the over, allow to cool down at room temperature—they will harden.
· Meanwhile, preheat the oven to 150°C. Place a sheet of sulfurized paper on the cooking plaque. Chop the almonds with a mortar or simply by crushing them with a baker’s pin.
· In a salad bowl, mix the oatmeal, the linen seeds, the almond bits, the coconut oil, the agava syrup and the vanilla extract.
Spread everything on a cooking plaque.
· Bake at mid-height for 15 minutes, mix, then bake again for 15 minutes. After cooking, bake one last time directly on the plaque then allow tocool down. Finally, add the coconut bits and banana chips, then mix one last time.
· Place this granola in a hermetic recipient in other to preserve all the crunch.
Recipe credit AIB-Delphine Constantini
More information on: www.banane.info