This seed-filled banana slice is a tasty addition to your next lunchbox! 
170g (6oz) flax seed (linseed)
450g (1 pound) peeled bananas, sliced
320g (11oz) hemp seed hearts
170g (6oz) pumpkin seeds (pepitas)
210g (7oz) sunflower seeds
210g (7oz) raisins
60g (2oz) dried apricots, finely diced
1.  Soak flax seed for 1 hour in water. 
2.  Blend bananas until smooth in a food processor or blender.
3.  Drain flax seed.
4.  Combine drained flax seed, pumpkin seeds, sunflower seeds, raisins and dried apricots in a bowl.
5.  Add seed mixture to banana puree and stir until combined.
6.  Place onto a lined dehydrator tray.
7.  Spread slice to 1cm (1/2 inch) thick.
8.  Dehydrate at around 38°C (100°F) for 24-48 hours or until firm.
9.  Cut into pieces and serve.
10.  Store in an airtight container.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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