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21
rectangle, triangle) Store in an airtight container.
Makes 4 trays.
Sundried Tomatoes Crackers
4 Cups Soaked Flax Seed
1 Beef Tomato
½ Cup of Sundried Tomatoes
2 Tbsp Dried Basil
1 Clove Garlic
1 Tbsp Sea Salt
Soak flax seeds 4 hours until they are nice and sticky.
Soak the sundried tomatoes for 8 hrs. In a blender
blend the sundried tomatoes, sea salt, basil and
garlic. Toss this mixture and the flax seeds with the
sliced fresh tomato until a thick mixture of seeds
and vegetables has formed. Using a spatula spread
onto a baking parchment or Teflon lined tray
dehydrator tray at 1/4 inch thickness. Dehydrate at
50℃ degrees for 14 hours until dry all the way
through. You may flip the crackers ½ way through
drying to speed up drying time. Makes 4 trays of
crackers which can be saved in an airtight container
indefinitely.
Marinated Veggie Salad
Vegetarian food does not have to be fad. Veggies
are coming quite nice out of the dehydrator. If you
marinate them and dehydrate them you are in fact
just coating them with a nice glaze.
Use vegetables like squash, red peppers and
mushrooms etc.
Make a marinade out of high quality extra virgin
olive oil, sea salt, dried spices and 2 tablespoons of
aged balsamic vinegar.
Marinade the finely sliced veggies for 1-2 hours in
the fridge. Use a dehydrator tray to drain them in
the fridge for 15 minutes before dehydrating.
Dehydrate at 50℃ degrees for 1-2 hours. Serve
straight from dehydrator.
Tasty Brownies
2 Cups Walnuts or Hazelnuts
¾ Cup Agave Nectar or Maple Syrup
1 Cup Cacao or grated raw cocoa liquor
1 Tsp Cinnamon
1 Tsp Sea Salt
for the Sauce
1 Cup Cacao
¼ Cup Raw Agave or Raw Honey
2 Tbsp. Coconut Butter
1 Tsp. Sea Salt
To prepare the brownie:
In a food processor, process nuts to a meal being
careful not to over process into a butter. Then add
to the mixture the cacao and spices and pulse to
combine. Add the desired sweetener from the top
while processing until a dough ball forms. Remove
mixture from processor and spread over onto a
baking parchment or Teflon lined dehydrator tray in
equal square shapes. Dehydrate at 50℃ degrees for
8 hours.
For the sauce blend all ingredients until a tick
uniform sauce forms. Spread the sauce over the
brownies and refrigerate for at least 30 minutes.
Nutty Cookies
5 Cups Wall Nuts or Cashews
1 Cup Raw Cacao
¾ Cup Raw Honey or Agave Nectar
1 Tsp. Cinnamon
1 Tsp. Sea Salt
1 Dash Nutmeg
For Garnish – Desiccated Coconut, fresh berries or
decorticated hemp seeds
In a food processor add the nuts, cacao, cinnamon,
nutmeg, and sea salt. Process down until a nut meal
forms being careful not to process into butter at this
point. It is important the mixture still has body to
create cookies. Then add the sweetener from the
top of the food processor while processing until a
dough ball begins to form. Turn off processor and
scoop out mixture into a bowl. Line a plate with
topping of choice, even just additional cacao will do
and form the cookies. Garnish with the coconut or
berries. Dehydrate at 50℃ degrees for 14 hours on
a baking parchment or Teflon lined tray dehydrator
tray. Makes 15-20 cookies.
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