In a medium bowl, mash the bananas with a potato masher into a smooth puree. Add the rice, applesauce, and lemon juice and mash for 1 minute to combine (do not use a blender or mixer).
Using a 1/4-cup measure, scoop the mixture onto drying sheets set in dehydrator trays. With the potato masher, lightly tap each cake 4 to 5 times to flatten it down and form a 3 & 1/2 -inch (12 mm) diameter cake. Sprinkle the cakes with the apple pie spice. Dehydrate at 125°F (52°C) for about 12 hours; flip the cakes over onto the dehydrator trays after 6 hours; remove the drying sheets. When dehydrated, the cakes will be hard, completely dry, and snap when bent.
Store in canning jars or vacuum seal with one 100 cc oxygen pack, and double-bag in Mylar until needed. Stored this way, they will keep 5 or more years
Dip each cake in boiling water for 15 seconds and no more. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Place the cakes in the hot skillet and cook for 30 seconds on each side.
