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Note: When using fruits in baked goods or ice cream, they may be
softened by covering with boiling water and allowing them to stand
for 5 minutes. Then chop or blend, depending on use.
After rehydrating food, cook it as you
would normally. If foods are cooked
before they are fully rehydrated, they
will cook in a shriveled state and will
not be plump. Most fruits and
vegetables will rehydrate to about
80% of their fresh state. Consequently,
they are slightly more chewy than a
fresh or frozen fruit or vegetable, even
when rehydrated.
Dried food used in cooking will absorb
additional liquid, so adjust the
recipe accordingly.
Pies or fillings—use 1 additional cup of
liquid per 1 cup of fruit—less if you desire
a thicker consistency.
Stewed fruits—add 2 additional cups of
liquid for each cup of fruit, allow to stand
for 1 hour and simmer until tender.
Vegetables—add one additional cup of
liquid for one cup of dried food.
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Instructions For Cooking with Rehydrated Foods
Grind carob chips, almonds, dried
fruit together
Press onto fruit roll sheet.
Mix in pineapple juice, almond extract,
wheat germ, and 1 cup carob chips
Cut into small squares and place on
unlined tray to finish drying.
Tip: Can coat with melted chocolate, yogurt
coating, or carob to make candy bars.
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Instructions
Ingredients
◆ ⁄ cup carob chips
◆ 1 cup slivered almonds
◆ 4 cups dried fruit (pliable)
(such as apples, raisins,
dates, pears, peaches,
apricots, pineapples)
◆ ¾ cup unsweetened
pineapple juice
◆ ½ teaspoon almond extract
◆ ½ cup honey wheat germ
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