Living Recipes
DEHYDRATED FOODS from the Living Way
Dehydrate foods at 140 degrees for 2 hours then turn back to 105 degrees until dry

 

CRACKERS

OAT GROAT CRACKERS
3 cups hulled groats, soaked overnight
2 stalks celery
1 small- medium onion
1 large clove garlic
1 tsp. thyme
couple dashes of cayenne pepper

Drain and rinse groats. In a food
processor, finely chop celery, onion, and
garlic. Add groats and process together.
Place in mixing bowl, add thyme and
cayenne pepper. Mix well. Spread 1/4”
thick on teflex dehydrator sheets, scoring
into desired cracker shape. Dehydrate for about 24hrs.

BUTTERNUT CRACKERS
(note: measures are approximate)
8 cups hulled buckwheat groats
2 medium butternut squash
4-6 small-medium onions
1/4 cup ground fennel

1/8 cup ground fennugreek

Soak buckwheat groats overnight in water to cover. Rinse well and drain. Peel and
finely shred squash. Cut up onions. Using
a food processor with S blade, process
portions of groats, squash, and onions
and add to large mixing bowl. When all is
processed, mix thoroughly, add herbs and
mix together. Mixture should be
dough-consistency. Take portions of
mixture and roll out dough between
parchment paper or food-grade plastic
sheets. Place on teflex sheets, score in
squares, and dehydrate for about 24hrs.

DEHYDRATED SALAD
(note: measures are approximate)
2 dozen assorted baby squash (zucchini, summer squash, zephyr)
1 bunch green kale
1 bunch chard
2 medium red peppers
2 medium green peppers
4 large carrots
4-6 large scallions or 1 medium onion
1cup raw pumpkin seeds
1 cup ground sesame seeds
3 Tbsp. curry powder
handful fresh tarragon leaves
Juice of 1 large lemon
2-3 tbsp. hemp oil
few dashes cayenne pepper
1/2- 1 cup dehydrated tomatoes

In a large mixing bowl place: sliced
squash and sweet peppers very thinly,
preferably with a mandolin, grated
carrots, de-stemmed chard and kale cut
into small, bite-sized pieces, and finely
sliced scallions or onions. Add pumpkin
and sesame seeds, lemon juice, hemp
oil, cayenne, curry, and tarragon. Toss
well. Spread onto teflex dehydrator
sheets and dehydrate about 24 hours. For added color and flavor, add bits of dehydrated tomatoes to finished salad mix.

SQUASH CHIPS
4-5 lbs. buttercup and/or butternut squash
3-4 medium onions
2/3 cup olive oil
2/3 cup lemon juice
tsp. cayenne pepper
tsp. salt (optional)
4 tsp. curry powder
3-4 tbsp. fresh, chopped rosemary

Wash, peel, de-seed, and thinly slice
squash, using a Kitchen Aid mixer
attachment or similar appliance. Place
squah slices in large mixing bowl. In a
small mixing bowl blend together oil,
lemon juice and seasonings. Add mixture
to squash slices, tossing thoroughly.
Dehydrate for about 24 hours.

ACORN CHIPS
3-4 lbs. acorn squash
3 medium onions
2/3 cup olive oil
2/3 cup lemon juice
tsp. cayenne pepper
1-2 tbsp. cinnamon
1 tbsp. nutmeg
1 tbsp. ginger

Wash, peel, de-seed, and thinly slice
squash, using a Manoline, Kitchen Aid mixer attachment or similar appliance. Place in large mixing bowl. In a small mixing bowl blend together oil, lemon juice and seasonings. Add mixture to squash
slices, tossing thoroughly. Dehydrate for about 24 hours.

CELERIAC CRISPS
2 large celeriac root
5 medium carrots
3 medium onions
2/3 cup olive oil
2/3 cup lemon juice
1 tbsp. garlic powder
1 tbsp. curry powder
tsp. cayenne pepper

Wash, peel, and thinly slice celeric root.
Wash and thinly slice carrtos. Place both
in large mixing bowl. In a small mixing
bowl blend together oil, lemon juice and
seasonings. Add to squash slices, and
toss thoroughly. Dehydrate for about 24 hours.

ORIENTAL PIZZA CRUST:
4 lbs. mung bean sprouts
1 cup ground, golden flax seed
2 cups water
1 medium onion
2 large cloves garlic
2 stalks celery
1 tbsp. ginger
1/8 tsp. cayenne pepper
2-3 tbsp. dulse (optional)

In a food processor, chop onions, celery,
garlic, and sprouts. In a small bowl, soak
flax seed in water and let stand for 15
minutes. Add flax to bean sprout mixture
and blend thoroughly. Add seasonings
and blend again. Place on teflon sheets,
forming the sprout mixture into 10" round
‘crusts’ about 3/8" thick. Dehydrate at for about 24 hours.

Top ' pizza' crust with chopped bok choy,
cucumber, grated carrot, onion, and fresh
radish sprouts. Drizzle sesame oil on top
or for an alternative treat, spread raw
tahini on crust before topping with your
favorite vegetables.

BROCCOLI SPROUT CRUSTS
1 lb. broccoli sprouts
4 stalks celery
1 medium onion
3 large garlic cloves
3 medium carrots
cup ground, golden flax seed
1 cup water

In a food processor, chop sprouts, celery,
garlic, and carrots. In a small bowl, soak
flax seed in water and let stand for 15
minutes. Add flax to sprout mixture and
blend thoroughly. Place on teflon sheets,
forming the sprout mixture into 8" round
‘crusts’ about 3/8" thick. Dehydrate for about 24 hours.

NOTE: Sprouts other than broccoli can be
substituted.

 

 

SWEET TREATS

APPLE CRISP
Apples of choice, cored
Blackstrap Molasses
Shredded coconut, (unsweetened/unsulfered)
Cinnamon

In a large bowl using a mandolin, thinly
slice apples. Drizzle molasses over
apples, sprinkle with coconut shreds
and cinnamon. Toss well. Place on Teflex
dehydrator sheets and dehydrate.

FANCY APPLE CRISP
Apple pulp from juicing 1 bushel apples
3 cups coconut
2 cups raisins
handful walnut or pecan pieces
4 Tbsp. cinnamon
3 Tbsp. coriander

Mix all ingredients together and spread
evenly on Teflex dehydrator trays. Score
into bite-sized squares.Dehydrate until dry (about 36 hours).

SWEET CRACKERS
(note: measures are approximate)
12-18 bananas
2 bunches kale
2-3 cups coconut
1 cup sunflower seeds
2 Tbsp. cinnamon
2 Tbsp. corriander

In a food processor, blend bananas. Pour
them into a large mixing bowl. Process
the kale until it is well chopped and then
add to bananas. Add remainder of
ingredients and stir well. Spoon onto
Teflex sheets and place in dehydrator. Dry for 24hrs. or till done.

PUMPKIN DEHYDRATOR COOKIES
2 qts. grated pumpkin
40 small apples
30 pitted dates
4 cups shredded coconut (unsweetened)
1 cup walnuts
1 tsp. nutmeg
1 tsp. cloves
1 tsp. ginger

Cut, core, and dice apples into small pieces. In a food processor, grate pumpkin and apples together along with dates. Place mixture in a large mixing bowl. Add coconut and spices. Mix thoroughly. Drop in round, cookie shapes on teflex dehydrator sheets and dehydrate at 95 degrees. Taste especially good after about 24 hrs. when slightly warm and soft in the center. Dehydrate until thoroughly crisp for long term storage.

RAW APPLE CRISP
Apple pulp from juicing 1 bushel apples
3 cups coconut
2 cups raisins
handful walnut or pecan pieces
4 Tbsp. cinnamon
3 Tbsp. coriander

Mix all ingredients together and spread evenly on Teflex dehydrator trays. Score into bite-sized squares. Dehydrate until dry (about 36 hours).

BANANA BRITTLE
2 hands ripe bananas
handful raisins
2 rounded tsp. cacao powder
1 rounded tsp. cinnamon
1 tsp. coriander
1/3 cup shredded coconut (unsweetened/unsulphured)

Process bananas until creamy smooth and pour into mixing bowl. Add remaining ingredients and pour onto teflex dehydrator sheets in desired shape- round 'cookies' or a large sheet, Dehydrate abou 24 hrs. or until desired firmness. Taste great when they're slightly soft.

BANANA CREAM DREAMS
2 large hands of ripe bananas
1 cup ground almonds
1 cup ground brazil nuts
2 cups (approx.) coconut
2 cups (approx.) raisins

In a food processor, puree bananas and place them into a large mixing bowl. Add almonds and brazil nuts to bananas and mix well. Add coconut and raisins until mixture is on the firm side, not too runny. Place on Teflex dehydrator sheets and dehydrate for approximately 24 hours. Adjust ingredients in relation to number
of bananas for making large batches. Excellent eating when warm!

 

 

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