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20
RECEIPES
Your electriQ dehydrator can be used to cook complex recipes. Many vegan or raw diet people are
using dehydrators as their only cooking appliance.
For more recipes visit www.food.com/recipes/dehydrator
Tastiest Kale Chips
1 bunch Curly Kale
¼ cup Almond Butter
½ Onion
2 tbs Extra Virgin Olive Oil
1 Garlic Clove
1 ½ tbs Miso Paste
1 tbs Thyme
1 ts Apple Cider Vinegar or lemon juice
1 teaspoon Mirin
¼ teaspoon Turmeric
Wash kale and spin (or pat) dry. Tear leaves into
pieces (removing stem), and place in a large
bowl. Add rest of the ingredients to food
processor and blend until smooth. Pour blended
mixture over kale. Toss kale with rubber spatula
until evenly coated (make sure it is even). Place
kale on dehydrator trays.
Dehydrate at 60°C for 2-4 hours, or at 50°C (for
raw food) for 3-6 hours (or until crispy)
Squash Tortillas
2 Cups Diced Yellow Squash
2 Cups Ground Flax Seed
1 ½ Cups Water
1 Tsp. Sea Salt
2 Tbsp. Dried seasoning of choice (all spice mix,
oregano, dill, sweet paprika or chili powder)
Combine first the squash diced and the water
and herbs in a blender. Blend into a vegetable
stock and then add in the ground flax seeds.
Blend again until a thick paste forms. Spread
immediately onto a baking parchment or Teflon
lined tray at 1/8-1/4 inch thickness and
dehydrate for 6 hours at 50℃ degrees. Gently
remove from tray and cut down into 4 pieces to
use for many types of wrap. Makes 4 trays. Do
not allow mixture to sit before dehydrating as it
will become very thick and un-spreadable. If this
happens add in up to 1 additional cup of water
to make spreadable but do this only 1 time.
Sprouted Chips
2 Cups Sprouts (Barley, Rye, Kamut or Beans)
1 Cup Ground Flax Seed
1 Courgette
2 Tbsp. Chili Powder or Sweet Paprika
1 Tsp. Sea Salt
2 Cups Water
In a high powered blender combine first the
sprouted grains, courgette, spices and then
ground flax seed. Blend on high until a thick
paste that is well combined forms.
Spread immediately onto a baking parchment or
Teflon lined dehydrator tray in small round
shapes and dehydrate at 50℃ for 6 hours. At 3
hours flip the chips over to reduce drying time.
Store in an airtight container for up to 14 days,
makes 10-12 chips.
Gardener Crackers
4 Cups Ground Golden Flax Seeds
2 Cups Carrot Juice or/and Parsnips
(and leftover pulp)
2 Cups Water
4 Tomatoes
1 Clove Garlic
1 Spring Onion
1 Tbsp Dried Dill or Herbes de Provence
1 Tsp Sea Salt
In a high powered blender combine the roots
juice, water, tomato, garlic green onion, sea salt
and dried seasonings until a puree forms. Add in
ground flax seeds and blend until thick paste
forms. Place the root pulp (and any others you’d
like to add in up to 2 additional cups – beets,
greens and celery taste great!) in medium sized
bowl and pour over flax mixture. Fold the
mixture together using a spatula. Spread onto a
baking parchment or Teflon lined tray
dehydrator tray at 1/4 inch thickness. Dehydrate
at 50℃ degrees for 12 hours or until crunchy.
These should be dry completely through. For
best results score the crackers with a knife prior
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