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Dehydrating Food: Methods and Recipes
by: KathyinFL
Thu Mar 01, 2007 at 21:52:59 PM EST

Most of the longest term prep items are freeze dried, dehydrated, etc.
KathyinFL :: Dehydrating Food: Methods and Recipes
Freeze drying is strictly a commercial process, primarily due to cost of equipment; however, individuals can dehydrate a wind range of items to create their own prep items that are very budget conscious.

This diary will cover methods, recipes, and experiences in dehydrating food and/or using a dehydrator in non-traditional ways.

Good general articles on dehydrating methods
http://www.associate...
(amateur article, but lots of good information)

http://www.drystore....
(some commerical content)

http://frugalliving....

http://www.budget101...

http://frugalliving....

http://www.suite101....

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead

Dehydrating Apples

Peel and core, cut into slices or rings one-eighth to one-quarter inch thick. Peelings may be left on, however they tend to toughen during dehydration.

Fruits that are to be dehydrated are pretreated to prevent discoloration by oxidation, to keep a fresher color, to have a more pliable texture, and to help retain vitamin A and C.

Each of the following pretreatments perform a useful part of the dehydrating process and each has merit. Personal preference should be your guide.

Sodium Bisulfite:
Dissolve 2 teaspoons of sodium bisulfite in one quart of water and add cut fruit. Slices of fruit should be soaked for no more than 10 minutes. Drain and dehydrate. (CAUTION: Sodium Bisulfite can affect anyone with asthma, allergies or other respiratory problems.)

Ascorbic Acid:
Dissolve one tablespoon of pure crystalline ascorbic acid in one quart of cold water. Add cut fruit and soak for a few minutes; remove with a slotted spoon; drain well and dehydrate.

Lemon Juice:
Use one cup lemon juice to one quart water. Soak the fruit for no more than ten minutes. Drain and dehydrate. (Lemon juice is only one-sixth as effective as ascorbic acid.)

NOTE: After pretreating, the apple slices may be sprinkled with cinnamon or flavored gelatin crystals.

DRYING METHODS

Sun Drying.
This method takes 3-4 hot days (98-100 degrees F). Be sure to cover fruit with screen or cheese cloth to keep away insects. Bring in or cover at night to keep moisture from collecting. To “pasteurize” sun dried fruit in order to prevent contamination from insects, freeze for 28-72 hours.

Oven Drying.
This is generally the fastest method. The temperature should be no higher than 140 degrees, leave the door ajar; place a fan so it blows across the opening and carries the moisture away.

Dehydrator Method. The temperature should be 150 degrees for 2-3 hours, then reduce to 130 degrees until dry.

Fruit is dry when it is soft and pliable with no moist area in the center when cut.

CONDITIONING

To insure that sufficient moisture has been removed to prevent molding during storage, place the fruit in an air tight container for several days. Check daily for condensation on sides of container. If condensation appears, dry the fruit a little longer.

STORAGE

Properly dried and packaged foods have a very long shelf life. But for best quality and nutrient content, plan to use within one year.

REHYDRATING HINTS

Dried apples may be reconstituted and used in pies and cobblers. Here are some basic methods used to rehydrate:

Soak fruit in liquid. Various fruit juices, cordials and fruit liquors may be used.

Boil fruit in water. Add 1 cup water to 1 cup fruit. Use less water for a thicker consistency.

To soften fruit for cookies and cakes, steam for several minutes.

NOTE: Do not add sugar during first five minutes of rehydration because it will hinder moisture absorption.

Dehydrator Recipe: Classic Gorp
Classic Gorp

1/2 c. dried apples
1/2 c. dried apricots
1/4 c. dried peaches
1/2 c. dried pears
1/2 c. dried pineapple
1/4 c. coconut flakes
1/2 c. golden raisins
1/2 c. cashews or blanched almonds

Cut apples, apricots, peaches, pears and pineapple into 1/2” pieces. Combine all ingredients in a medium bowl. Package in airtight plastic bags and store in a cool dry place. Use within 3 to 4 weeks. Makes about 3-1/2 cups.

Dehydrator Recipe: Tangy Sunflower Seeds
Tangy Sunflower Seeds

2 T. vegetable oil
1 T. soy sauce
1/4 tsp. paprika
1/2 tsp. celery salt
Dash cayenne pepper
2 cups dried shelled sunflower seeds, raw

Preheat oven to 300 F. In a medium bowl, mix oil, soy sauce, paprika, celery salt and cayenne pepper. Add sunflower seeds. Stir until seeds are evenly coated. Place mixture in a shallow baking pan. Bake in preheated oven 20 minutes, stirring frequently. Drain on paper towels. Makes 2 cups.

Drying Methods

Sun Drying: Open-air sun drying can be an attractive alternative in hot and dry regions with little air pollution. One advantage is that large quantities of food can be dried at the same time. Disadvantages include slowness (foods that will dry in 6 to 8 hours in an electric dryer can take 4 to 5 days to dry in the sun) and insects — even the finest insect netting won’t exclude all of the no-see-ums attracted to your drying food, and larval infestation spells trouble.

Solar Box Dryers: These offer some advantages over open-air sun drying. Solar rays can be concentrated to raise temperatures and shorten drying times. With good construction, the insect threat can be reduced. As with open-air drying, you’re dependent on the weather, and slight variations in conditions mean big temperature changes that will decrease the quality of the product.

Oven Drying: Your home oven might seem at first blush to be an ideal food dryer, but it actually has major drawbacks. Lack of circulating air makes oven drying takes 2 to 3 times longer than an electric dehydrator, and higher minimum temperatures cause loss of nutrients and flavor. Oven drying requires frequent tray rotation, and foods can easily become overly dry, making food tough or brittle. Because ovens create more heat than needed, energy costs are very high.

Electric Dehydrators: Advanced home food dehydrators produce superior dried foods quickly, conveniently, and economically. Close-stacking trays with even-flow fresh air circulation offer huge amounts of drying surface yet occupy little countertop space. The ability to adjust temperature means foods dry quickly and evenly without tray rotation, and the highest level of natural nutrition is preserved.

Plans for a homemade solar dehydrator
http://www.organicdo...

Drying Fuyu Persimmons
A hands on activity (or demonstration)

For thousands of years, people have dried many foods to preserve them for leaner times. Preserving seasonal foods by drying is still useful and convenient, and it has the added advantage of conserving storage space.

Materials you will need
Drying environment:
Home dehydrator (use product instructions)
Oven with drying racks & oven thermometer
Sun on drying racks if temperature is over 90 degrees and low humididty Fuyu persimmons - no blanching or sulfuring is necessary
Peel firm fruit
Slice 1/8 to 1/4 inch thick
No pretreatment necessary but lime juice rinse is nice

Instructions for drying in the oven
Time: start early as possible, could be ready by the time teacher goes home
Preheat oven to 160 F (71 C), then maintain at 140
Spread prepared fruit on metal bakers’ cooling racks or equivalent
Prop oven open 4 inches
From outside aim fan so air is directed across oven, vary position of fan
At end of drying, temperature goes up quickly. Watch it
Rotate trays every couple of hours

How do you know when its ready?
Touching is the way to know. Children should have clean hands to touch fruit
When the fruit is not sticky any more, it has lost most of its water (80-90%).
It’s ready when the fruit feels leathery but not sticky.

How do you store dried Fuyu?
Let the dried fruit cool.
Put into an air free environment like sealed plastic bag or glass jar with lid.

What do you do with dried Fuyu?
Enjoy the fruit after drying to snack on or use in granola.
Cut up in hot or cold cereal and use as raisins or dates in recipes
Reconstitute with soaking in water to use in fruit salads or compotes.

Source: Drying Foods at Home, Leaflet 2785, Division of Agricultural Sciences, University of California, reprinted June 1981. Cooperative Extension. US Department of Agriculture, University of California, Berkeley, CA 94720

Drying with fire
People have been drying food—fruit, vegetables, grain, and meat—over fire for centuries. If you have wood to burn slowly, you can make wooden racks or trays, make the fire in a pit, put the racks over the smoldering, smoky fire, and put the whole area under a screen. I did this once using a screen tent. I suppose it would work with charcoal briquets, as well. If necessity is the mother of invention, then desperation is the father of ingenuity. I found that I could use the wind/breeze to my advantage by covering part or all of a side with old shower curtains hooked onto the screen frame with clothespins. A little experimentation helped me to find out where to block the wind and where to let it through (at the top, ideally) in order to keep the heat inside. Later, I found that well-worn old sheets kept the bugs out better than the screen. Some vegetables and fruits can be strung on cotton twine and draped from rack to rack or line to line (like a clothesline) and large quantities can take advantage of a smallish fire. Green wood will burn slowly and smoke to flavor the food.

I have never tried a fire made with straw or dried grass or anything other than wood, but if it is clean and chemical free, it should work. Small quantities of fruit and vegetables can be dried indoors near the stove if you are using wood fire to cook and for warmth.

If you use hardwood, the ashes will make lye for soap-making. I hear that ashes are also good for the garden soil, but I don’t know how that works.

I have dried vegetables, fruit, and meat (jerky) over fire. It’s easy, and the results are yummy.

Cherry tomatoes
I cut them in half and sprinkle the oregano over the cut side and let them dry. If I am going to store them for a long period I let them dry till crispy. If for snacks only till leathery. Most of the oregano will fall off after they are dry but the flavor is infused into the tomato.

Dehydrator Recipe: Secret Fruit Leather
“secret” Fruit Leather Recipe #209105

5 servings
½ day 5 min prep
14 1/2 ounces apricots in syrup, drained
1 tablespoon honey
1 teaspoon cinnamon

Blend ingredients into a puree.
Dry in dehydrator for 10 1/2 hours at 125 degrees.

From: http://www.recipezaa...

Dehydrator Recipe: Apple-Banana Fruit Leather
Apple-Banana Fruit Leather Recipe #208769

2 servings

7¾ hours 5 min prep
2 bananas
2 cups applesauce

Blend ingredients in blender until pureed.
Dry in dehydrator for 7 1/2 hours at 125 degrees.

from: http://www.recipezaa...

Dehydrator Recipe: Hamburger Beef Jerky
Hamburger Beef Jerky Recipe #171634

5 lbs
6½ hours 30 min prep
5 lbs 90% lean ground beef (90-92%)
4 1/2 teaspoons non-iodized salt
2 1/4 teaspoons Accent seasoning
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2 1/4 tablespoons meat tenderizer
3/4 tablespoon pepper
3 tablespoons brown sugar
1/2 cup worcestershire sauce
1/2 cup liquid smoke
1/3 cup ketchup

Mix all spices with ground beef EXCEPT worcestershire, liquid smoke and ketchup.
You need to really get your hands in to mix it well.
Press into strips with a jerky gun.
Mix worcerstershire, liquid smoke and ketcup in a shallow dish.
Coat strips with sauce.
Place on trays to dry.
Dry according to your dehydrator manufacturers instructions.
Other flavors as follows:.
Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.

from: http://www.recipezaa...

Dehydrator Recipe: Orange Julius Roll Ups
Orange Julius Roll-Ups Recipe #140547

4 servings

½ day 5 min prep
1 1/2 cups applesauce
1 small apple, peeled, cored and chopped
2 teaspoons dried oranges, ground
1 1/2 teaspoons vanilla
2 tablespoons corn syrup

In a blender mix all ingredients until pureed. Pour onto solid fruit leather sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.

from: http://www.recipezaa...

Dehydrator Recipe: Au Gratin Potato Chips
Dehydrator Au Gratin Potato Chips Recipe #120054

6 servings

4¼ hours 15 min prep
3 cups potatoes, peeled, boiled and mashed
1 1/2 cups sharp cheddar cheese, grated
1/2 cup parmesan cheese, grated
1/2 teaspoon salt

Put all ingredients in a blender or food processor and mix.
Spread onto a Fruit Roll sheet and dry for 4 hours.
With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.

From: http://www.recipezaa...

Dehydrator Recipe: Chivy Cheese Chips
Chivy Cheese Chips Recipe #120049

6 servings

6¼ hours 15 min prep
1 (12 ounce) carton cottage cheese, with chives
1 medium ripe tomato, cut in quarters
1 tablespoon onions, chopped
1 dash cayenne
1 dash garlic powder

In a blender or food processor, blend cottage cheese, tomato, onion and spices into a smooth liquid.
Pour spoonfuls of mixture (1 1/2 to 2” diameter) onto fruit roll sheets.
Dry at 145º for 4 to 6 hours, or until rounds curl up on the sides like potato chips.

from: http://www.recipezaa...

Dehydrator Recipe: Peanut Butter Bites
Dehydrator Peanut Butter Bites Recipe #120047

12 servings

5¼ hours 15 min prep

2 cups coconut
2 cups dried apples, peeled, cored and chopped
2/3 cup peanut butter
1 1/2 tablespoons vanilla

In a large bowl, combine all ingredients; mix well.
Shape into 1/2-1” balls.

Dehydrator: Taco Chips
Dehydrator Taco Chips Recipe #120015

½ day 10 min prep
1 cup whole kernel corn or creamed corn
1 cup sharp cheddar cheese, grated
1/2 cup red peppers or green peppers, diced
1 tablespoon onions, chopped
1/8 teaspoon cayenne pepper
1/2 teaspoon chili powder
salt

In a blender or food processor, blend together all ingredients at high speed. Spread mixture thinly onto Fruit Roll Sheets. Dry at 130° for approximately 10 hours or until dry on one side. Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours longer or until crisp. Break into pieces.

from: http://www.recipezaa...

Dehydrator Recipe: Cheesy Apple Pie Roll Ups
Dehydrator Cheesy Apple Pie Roll-ups Recipe #120002

6 servings

½ day 15 min prep

4 apples, peeled cored and chopped
3/4 cup pecans, ground
1/2 cup cheddar cheese, grated
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Put all ingredients in a blender and mix until pureed.
Pour onto Fruit Roll sheet; dry at 135º for 4 to 8 hours, or until leathery.
Remove from sheet while still warm.
Let cool slightly.
Roll in plastic wrap and store in dark, dry cool place or in the freezer.

from: http://www.recipezaa...

Rice Crackers
RICE CRACKERS

1 cup brown rice, soaked and sprouted
1 cup walnuts, soaked overnight
1 tbsp. slippery elm powder (availabe at health store)
filtered water for soaking rice and walnuts

Believe it or not, brown rice, if it’s not too old, does sprout. I have taken pictures of it because no one wants to believe me. I learned the secret one hot, humid, summer day in New York when some previously soaked rice, much to my surprise, sprouted. I surmised from this that rice, in order to sprout, needs to have some warmth.
1) Soak one cup of brown rice for 24-36 hours, changing the soak water 2-3 times. Then rinse and let sprout for 2-3 days, rinsing 2 times per day. Sink water is OK for the rinsing.
2) When the rice is ready, put the rice and the drained, rinsed walnuts into a bowl and mix them. Then put the mixture through the Champion (or Green Power) juicer, with the blank in place. The reason you mix the rice and walnuts together in the bowl first is because, as you put the mixture through the machine, the walnuts, which have more moisture, will help to grind the rice, which has less moisture. This way, you don’t have to add any additional water.
3) Once the mixture comes out of the Champion (or Green Power), add in the slippery elm powder and mix well. With your hands, form into round, flat cookie shapes, and dehydrate at 95¡ F for approximately 20 hours.
Makes approximately 12 crackers. When thoroughly dry, this stores very well at room temperature in a cotton or muslin bag. It lasts a long time.

AROMATIC PECAN-RICE CRACKERS

Using the same recipe as above, substitute 1 cup of pecans (soaked 1 hour) for the walnuts and add 1/2 tsp. pumpkin pie spice.

Dehydrator Recipe: Green Bean Dip
Green Bean Dip

1/2 cup dried green beans
1/2 cup water
1/4 cup oil
1/2 cup grated or diced sharp Cheddar or Swiss cheese
2 tablespoons chopped fresh parsley, basil, or watercress
2 cloves garlic, minced
Cayenne pepper

Soak dried green beans in water for 2 to 4 hours or until squeezable. Place beans, any remaining rehydration water, and oil in the blender and puree. Add half the cheese plus the fresh herbs, minced garlic, and a pinch of cayenne pepper. Blend. Add remaining cheese and blend again. Refrigerate at least 1 hour, preferably overnight. (Serve with chips, crackers, or pieces of whole wheat pita bread. May also be used as a sandwich spread).

Dehydrator Recipe: Bird’s Vegetable Soup
Bird’s Vegetable Soup

1 teaspoon dried diced carrots
1 teaspoon dried garden peas
1 teaspoon dried green beans
3 teaspoons dried onion flakes
1 teaspoon dried celery
1 teaspoon dried bell pepper
1/8 cup green split peas
1/8 cup yellow split peas
1/8 cup red lentils
1/8 cup green lentils
1/8 cup brown rice
1/8 cup barley
1/8 teaspoon kelp powder
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried parsley
1/8 teaspoon dried vegetable powder
1/8 teaspoon dulse powder
Dash of cayenne pepper
4 cups water or soup stock

Mix carrots, peas, green beans, onion flakes, celery, and bell pepper. Add split peas, lentils, brown rice, and barley. In a small bowl mix kelp powder, garlic powder, basil, thyme, parsley, vegetable broth, dulse powder, and cayenne pepper. Stir and add to other ingredients. Add water or soup stock and cook all day in a slow cooker, or let soak overnight, then cook on range for 1 hour or until vegetables are tender.

SUBSTITUTIONS
Recipe originator John Bird says that ingredients and quantities may be altered to suit individual preferences and ingredients on hand.

***************************
Fruit Powders
Dry your fruits until they are extra crispy, but not burned. Place the crispy fruit in a blender and pulverize to powder.

Use this in recipes by adding 1/2 c. of fruit powder to 1 cup flour.

Make a smoothie by adding 1/2 c. fruit powder to water or milk and blend ... you can also add a couple of cubes of crushed ice or use a blender.

You can add 1 T. of fruit powder to plain yogurt.

Or, add 1 T. of fruit powder and 1 T. of coffee creamer to a packet of instant, unflavored oatmeal.

************************

Instant Jam
Instant Jam

3/4 dried fruit - use a single fruit or combination like bananas and strawberries

3/4 to 1 cup fruit juice or water, heated to boiling

1/4 cup honey or other sweetener, if needed

Cover the fruit with warmed juice and let sit overnight, if possible. Put this in a blender, and add your sweetener. Puree until spreadable. This is delicious.

Dried Fruit Cobbler
Take about 3 cups dried apples, pears, cherries, or peaches (either sliced or diced), and cover with 3 cups boiling water and 1/2 cup honey. These should be soft after about 30 minutes. Thicken by adding about a tablespoon of cornstarch to the mixture. Stir in nutmeg, cinnamon, and cloves to taste, along with 1/4-1/2 cup brown sugar, and pour into a buttered pan. Top with a crumb topping made of flour, oats, sugar, and butter, or cover with a white or yellow cake mix, topped with sliced butter or margarine. Bake at 350 degrees until the top is golden and the edges are bubbly. (About 30 minutes.)

Dried Fruit Stew
Fruit Stew (a tasty winter breakfast or dessert)

1 cup dried fruit (I like to use a combination of fruits like apples, pears, peaches, raisins, cherries

1 cup boiling water

1 Tablespoon lemon juice

1/2 to 1 teaspoon spices to taste. Try: cinnamon, nutmeg, allspice, ginger.

Combine all and let set until it softens. For a dessert, sweeten with honey and serve with shortbread cookies. For breakfast, stir in a little yogurt and honey.

Dried Veggie Seasoning
Vegetable Seasoning - Powder dried vegetables in the blender in any combination you like. Add to boiling water for instant vegetable broth, or put in a shaker and use at the table as a seasoning for vegetables, pasta, and rice.

Jerky
Great Jerky

¾ t. salt
2 T. soy sauce
¼ t. cracked pepper
1 T. worcestershire sauce
1 T. brown sugar
1 lb. lean meat, thinly sliced
1 garlic clove, crushed

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat in a single layer on a clean flat surface. Generously spread both sides with salt mixture. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry.

Teriyaki Jerky

½ t. salt
1 garlic clove, crushed
dash of pepper
¼ c. soy sauce
½ t. ground ginger
1 lb. meat, thinly sliced
2 T. brown sugar

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three to four layers deep in glass container, spooning soy mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Sweet n’ Sour Jerky

1 t. salt
1 T. soy sauce
¼ t. pepper
¼ c. red wine vinegar
½ t. onion powder
¼ c. pineapple juice
1 garlic clove, crushed
1 lb. meat, thinly sliced
3 T. brown sugar

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three or four layers deep in a glass container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Frontier Jerky

1 t. salt
2 T. liquid smoke
¼ t. pepper
1 t. garlic powder
2 T. worcestershire sauce
1 lb. meat, thinly sliced

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three or four layers deep in a glass container, spooning mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Hot and Tangy Jerky

1 t. salt
2 garlic cloves, crushed
¼ t. cracked pepper
2 T. A-1 sauce
¼ t. cayenne pepper
3 T. worcestershire sauce
1 t. onion powder
1 lb. lean meat, thinly sliced
½ t. paprika

In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat three or four layers keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Middle Eastern Jerky

1 t. salt
¼ t. chili powder
1/4 t. pepper
¼ t. ground ginger
1½ t. coriander
¼ t. turmeric
1/4 t. ground cumin
1 lb. lean meat, thinly sliced

In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Fiesta Jerky

1 t. salt
1 T. chili powder
¼ t. pepper
1 t. garlic powder
1 t. onion powder
¼ t. ground cumin
1 lb. lean meat, thinly sliced

Mild Mexican Jerky

1 t. salt
½ t. oregano, crushed
¼ t. pepper
1 t. paprika
1 t. chili powder
1 lb. lean meat, thinly sliced
½ t. garlic powder

Hawaiian Jerky

1 t. salt
1 t. ground ginger
1 clove garlic, crushed
¼ c. pineapple juice
1 T. brown sugar
¼ t. pepper
¼ c. soy sauce
dash cayenne pepper
1 lb. lean meat, thinly sliced

Korean Jerky

½ t. salt
¼ t. pepper
2 t. sugar
1 t. MSG
¼ c. soy sauce
1 T. dry sherry
2 T. sesame seedds
1 lb. lean meat, thinly sliced

Wild Turkey Jerky

Cut turkey breast into thin strips. Be sure to cut so grain runs lengthwise. Season strips lightly with a mix made of equal parts garlic salt, cayenne pepper, salt, and black pepper. Place strips in glass dish and let sit overnight in refrigerator. Place strips on oven racks; leave door ajar to allow moisture to escape. Dry at 120 F for 4 to 5 hours.

Banana Bread made in a dehydrator? Yes, you can!

Banana Bread

1/2 cup cashew or almond butter
3/4 cup agave nectar or date paste (dates blended up to form a paste)
1/2 cup raisins
1 tsp. fine celtic sea salt
1 cup mashed ripe bananas
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract or vanilla bean
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)
1/2 cup chopped nuts

Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!

Veggie Chips

1 onion
2 celery sticks
1 green bell pepper
1 tomato
1 big carrot
1/2 cup of green peas
1/2 cup sesame seeds
1/2 cup corn
salt, oregano, pepper, whatever spices you are in a mood for......

Blend it, not like a puree, but kinda chunky... Put on a teflex sheet and turn the dehydrator on 105 F..

Basil Crackers
Basil Crackers from the dehydrator

carrot or vegetable pulp from juicing (about 5 cups)
1 clove crushed garlic
1/2 cup basil, chopped or dried handful cilantro, chopped
2 ripe tomatoes, chopped
1 cup (or more) sprouted and crushed nuts (almonds, sesame, sunflower...etc.)
sea salt, dulse or braggs to taste

Use a spatula to spread over teflex sheet in dehydrator or pan in oven and dehydrate for about 8 hrs or until completely dry. Wonderful with guacamole or other dips! Also a great way to make convenience food out of compost.

Corn chips from a dehydrator

corn from 5 corn cobs
1 onion
1 green or red bell pepper
1 carrot

Blend it so you still can see chunks of veggies. Add any herbs and spices you like, salt. Dry on a teflex sheet for 24-30 hours til they turn crispy and crunchy.

Potato Chips in a dehydrator
2 large Idaho potatoes
whatever spices you like to make various types of chips (see below for possibilities)

Use a spiral slicer on the Radish garnish setting to slice the potatoes “paper-thin.”. It will come out in long, stuck-together piles, which you will later separate (by hand) into nearly complete circles.

Before separating the slices, place pile of potatoes in large tupperware bowl with spices. Cover and shake container until thoroughly coated.

Use mesh sheets and lay potatoes out in single-layers, taking care not to overlap the potatoes. Dehydrate at 105 degrees for about 2 hours, or until desired crispness is achieved.

Enjoy alone or with dip.

** Hint - use more salt than you might expect, as the potatoes soak up a lot of the salt and they end up not being enough like a potato chip.

Ideas for spices:

Apple vinegar and Sea Salt (makes Salt N Vinegar Chips)
Sea Salt, Onion Powder, and Garlic Powder (makes Garlic Onion Chips)
Sea Salt and Fresh Ground Pepper (makes Plain Chips)
Jalapeno seasoning (makes Jalepeno Chips)
Onion Salt (makes Onion Chips)
Honey and Ground Mustard Seed (makes Honey Mustard Chips)
Tamari and Honey (makes Sweet n Sour Chips)
Tamari/Braggs/Nama Shoyu (makes tangy, spicy and salty Chips)
Oregano, Basil, Thyme, Anise (makes Pizza Chips)
Juliano’s BBQ sauce recipe (makes BBQ Chips)
the possibilities are endless.....use your imagination and creativity - let me know if you create any that are out of this world

Banana Macadamia Nut Fudge Cookies (no cook)

Banana Macadamia Nut Fudge Cookies

1 cup raisins
1 cup walnuts
1 cup macadamia nuts (chopped into big pieces)
1 cup bananas ( chopped Up)

In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and bananas. Dehydrate for 8 to 10 hours.

“Uncooked” Cinnamon Date Bread

Cinnamon Date Bread

3 C soft wheat, sprouted 1 day
1 C dates
1 t cinnamon
1/2 C raisins

Process wheat and dates in a champion juicer using the solid plate. Add cinnamon and raisins to the mixture and mix well. Form into 4 loaves of bread, place on a teflex sheet in the dehydrator at 105 degrees for 5-6 hours, remove teflex sheets and turn bread over, continue dehydrating for 5-6 hours, or until desired moisture is obtained.

Apricot-Almond Honey Bread

2 1/2 C soft wheat, sprouted 1 day
1/4 C dried apricots, soaked, chopped finely
2 dried slices pineapple, soaked, chopped finely
1 C raw honey
1/2 C almonds, soaked, finely chopped
1 t vanilla
1 t orange zest

Process wheat in a champion juicer with solid plate. Add apricots, pineapple, honey, almonds, vanilla and orange zest to the wheat mix well. Form into 3 loaves and dehydrate at 105 degrees for 5-6 hours, remove teflex sheet and turn bread over. Continue dehydrating for 5-6 hours or until desired moisture is obtained.

Dehydrator Flat Bread

Flat Bread

1 C rye, sprouted
1 C lentils, sprouted
1/4 t caraway seeds
1 t dried onion flakes
1 T Braggs or to taste
1/4 C tahini

Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.

Using Dehydrated foods
From Chef Noah:

Using Dehydrated Foods For Cooking

Dried foods can be used in soups, stews, baked goods, and casseroles. The crisp dried foods can be ground and added to crackers, cookies, breads or pancakes to add flavor. (You can replace up to 1/4 cup of flour with finely ground fruit or vegetable flour.)

In some foods it is necessary to rehydrate the dried foods before using them. Usually in casseroles, and possibly in breads and baked goods. To Rehydrate: Put the food in a saucepan; pour enough boiling water over the food to just cover the food. Cover pan and heat on low til most of food is softened.

Be careful not to over cook.

Beans

Rinse legumes and drain. Traditionally, legumes are soaked overnight and then cooked.

However, you can bring the water to a boil, drop legumes into pot slowly so boiling does not stop.; When legumes are in pot, lower heat, cover and simmer til they are soft. This method usually saves 1/2 to 1 hour cooking time.

Name Cooking time
Adzuki Beans 1 1/2 - 2 hours
Kidney Beans 1 1/2 - 2 hours
Anasazi Beans 1 1/2 - 2 hours
Lentils 1 hour
Appaloosa Beans 1 1/2 - 2 hours
Lima Beans, Baby 1 1/2 - 2 hours
Black Turtle Beans 1 1/2 - 2 hours
Lima Beans, Large 1 hour
Black-eyed Peas 1 1/2 - 2 hours
Navy Beans 1 1/2 - 2 hours
Cannellini Beans 1 1/2 - 2 hours
Peas 1- 1 1/2 hours
Cow Peas 1 1/2 - 2 hours
Split Peas 45 min - 1 hour
Cranberry Beans 1 1/2 - 2 hours
Pink Flamingo Beans 1 1/2 - 2 hours
Fava Beans 1 1/2 - 2 hours
Pinto Beans 1 1/2 - 2 hours
Flageolet Beans 1 1/2 - 2 hours
Small Red Beans 1 1/2 - 2 hours
Garbanzo Beans 3 - 4 hours
Soy Beans 2 - 3 hours*
Great Northern Beans 1 1/2 - 2 hours
Swedish Brown Beans 1 1/2 - 2 hours

* Soybeans tend to foam up and overflow pot. Do not cover soybeans tightly and add 1-2 T vinegar or oil to water when cooking them.

Legumes in an unsealed pot need to be stirred occasionally and more water may need to be added to the pot part way through the cooking.

Do not add salt until nearly done, as it may retard softening process.

When using dried foods in soups or stews or other recipes with plenty of liquid, the dried food can be added directly into the food. Additional liquid may need to be added during the cooking process.

There is an index of about 125 jerky recipes that can be found at http://www.justjerkyrecipes.co...