Table of Contents
Advertisement
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 to loading
dehydrator to create the desired shape. (Square,
rectangle, triangle) Store in an airtight container.
Makes 4 trays.
21
Advertisement
Table of Contents
