Strawberry Banana Treats for the Kids!

by Susan on March 26, 2010

There are two raw food recipe questions that come up often. One is, what do I do with the left over pulp when I make nut milks, and the second, do you have any raw food recipes for kid’s snacks. I thought I would tackle both of them with the same recipe! Using the dehydrated pulp from my almond milk, and also a combination of strawberries and bananas (always a favorite of my girls) I threw together these quick little snack “cookies”. They are tasty, super healthy and your kids will love them. No artificial colors, flavors or white stuff!

You can read all about raw flaked oats here: Raw Flaked Oats

Strawberry Banana Treats
You start by dehydrating the pulp from your nut milk. I used almond.

Throw it into the blender and you get a beautiful almond flour.

Mix ingredients, spread on nonstick sheet and top with strawberries!


  • 1 Banana
  • 1 C Strawberries
  • 1 C Flour From Almond Pulp (you can substitute finely ground almonds)
  • 1 C Raw Flaked Oats
  • 1 T Agave (optional)
  • 1 T Coconut Oil
  • 5 large strawberries, sliced thin.

Place banana, strawberries, agave and coconut oil (softened) in food processor and blend until smooth. Add almond flour and pulse until combined. Stir in Flaked Oats. Spread on nonstick a little less than 1/4″ thick. Score, top each square with strawberry slice. Dehydrate at 145 for 30 minutes and then 115 for 2 hours. Move to mesh screens and dehydrate until dry but not hard. You want these to be a little soft. Refrigerate.


Print Friendly

{ 30 comments… read them below or add one }

Michele | aka Raw Juice Girl March 26, 2010 at 10:13 am

*raises hand*

I’ll be a kid!! 😀

These look delish!!!


kelli March 26, 2010 at 10:42 am

YUM! can’t wait to try these. thanks so much for the recipe!=)


radioactivegan March 26, 2010 at 10:43 am

Those look great. Do you dehydrate the finished cookie? in the top picture, the strawberries look a little dried out (may be an obvious thing, but i’m very very new to raw food)


Susan March 26, 2010 at 10:48 am

lol…posted that one a little to early in the am…corrected now.


hihorosie March 26, 2010 at 11:07 am

This is awesome!!! They look great for anyone to eat. :) I’ll definitely be trying this out one of these days.


Mandie @ Vegan Wagon March 26, 2010 at 11:25 am

Wow, this is an awesome recipe!!!!


Briana March 26, 2010 at 1:05 pm

This is so AwEsOmE!!! I am going shopping now! My kids are gonna love it! Thank you, thank you, thank you!!


Michal March 26, 2010 at 2:21 pm

These look so awesome, and very presentable!


veggie wedgie March 26, 2010 at 3:21 pm

Wow these look amazing! I just got my hands on some raw flaked oats so i will definitely make these asap. thank you for this great recipe :)


Kathy March 27, 2010 at 12:22 am

Lovely treats! I can’t stop looking at them the color combination and the ingredients made me believe that indeed this would definitely taste like heaven. I am still a kid at heart, it won’t hurt to try! Besides I really love strawberries very much! Thank you for sharing this!


Wind March 27, 2010 at 1:28 pm

will you please comment on dehydrating food above 116 degrees and still maintaining delicate enzyme and nutrient life?


Susan March 27, 2010 at 5:23 pm

The important thing to remember is that it is the food temperature that you don’t want to go over 116, not the air temp. By starting the temp higher, you get moisture out quicker, and decrease the dehydration time without risking the enzymes because the food never reaches temperatures above 116. Of course, you have to turn it down after the initial time…but it is by far a better way to dehydrate. You can read more here:


Crepes of Wrath March 27, 2010 at 4:06 pm

These look so cute!


Tressey March 28, 2010 at 2:42 pm

Due to gluten/wheat sensitivities, is there a substitute for the oats, as they have a fair amount of gluten that I react negatively too? The snack looks yummy.


Susan March 28, 2010 at 2:51 pm

Oats do not contain gluten. But they can get contaminated with it if they are processed with or near wheat. If you source your oats and oat flour carefully, you should be able to avoid this.


Heather March 28, 2010 at 10:07 pm

What a fun way to use the pulp! Sounds like a great snack, too. :)


Jade March 31, 2010 at 8:01 am

It sounds wonderful, however, I’m surprised that you suggest agave, given that it’s been found to be nutritionally worse than high fructose corn syrup. Do you think raw honey would work?


Susan March 31, 2010 at 8:05 am

Not all agave is worse than high fructose corn syrup. There are very good products on the market. I will be posting about this shortly. Even Dr. Mercola stated (however briefly) that there are quality agave products. Stay tuned…


Jade March 31, 2010 at 8:21 am

I’m so relieved to hear that! I’ve been so bummed about it. I love the taste of agave in my homemade limeade.


Susan March 31, 2010 at 8:24 am

I am so frustrated by this whole thing. Just because one farmer sprays broccoli with horrible pesticides, rendering them toxic does not mean that all broccoli is toxic. Think of it that way…


Jade March 31, 2010 at 8:32 am

I guess I was under the impression that any agave can not be processed without undergoing a change chemically which makes it unhealthy. Regardless, I look forward to your post about it.


Jean April 14, 2010 at 8:05 pm

What do you substitute for nuts for a child that has nut allergies?


Yann May 15, 2010 at 11:55 am

Oh my g.., I always thought oats had gluten, this is the first time I went and checked on wikipedia ( and you are totally right Susan, thank you so much for this insight. I just added this recipe (fully credited and linked to) to the almond-pulp recipes data-base that is slowly growing and taking form – hope it is Ok by you :)
Thank you again for this amazing site.


Susan May 16, 2010 at 7:13 am

Yann, actually, everything on the site is copyrighted. I require permission for use and also, while you can use one picture, I do request that you link to my site for the recipe. I put hours into developing recipes, making them, photographing them and then posting them. I write them for my site and while I appreciate the links, I also appreciate being asked.


Yann May 16, 2010 at 9:40 am

Thanks for the remark, I should have checked beforehand – anyway, took care of it..


Jammie C March 3, 2012 at 8:34 pm

OMRF (Oh My Raw Food!) this sounds great! I’m pretty new to going raw, and I’m working on it in the winter… tough. anyways, I haven’t found a way to get the flaked oats, so is there anything i can sub in a pinch? I love your recipes, I’ve been on your site for HOURS! I swear, you are going to be the reason I’m alive, soon. I couldn’t live without your food ideas! Thank you so much for all of your hard work and relentless recipe writing, you are truly appreciated!


Ksenija March 12, 2014 at 12:45 pm

Those look amazing! How long and at what temperature do you dehydrate almond pulp to then make flour out of it?


Jessica April 19, 2014 at 12:00 pm

I do not have “flaked oats”…can I process some rolled oats in the vitamix instead? Also, I am always looking for things to use up my nut pulp. But I have been disappointed quite a few times after using up a lot of my almond flour trying various recipes…we often find they taste a bit dry, even when not dehydrated fully. How do these fare? I have not tried these yet, but plan too. Just curious before I do. Thank you for sharing…love your site!


Cathy August 4, 2014 at 9:42 pm

I have an allergy to oats, is there something I can substitute? Thanks!


Susan August 21, 2014 at 1:29 pm

Any other flaked grain should work. Cheers!


Leave a Comment

{ 5 trackbacks }

Previous post:

Next post: