Blend the brazil nuts into powder in a food processor, then add the bananas, olive oil, vanilla, nutmeg and salt. Keep processing until it forms a dough, pouring water gradually. Spread the mixture on a teflex sheet with a spatula. You can make some rounded crepes, or make thin squares. I personally prefer to make rounded crepes. Dehydrate at 46deg for 8-10 hours, flipping the crepes half way through. The crepes are ready when they are dry enough but not too dry so that you can bend then without breaking them.