dehydrator recipes - Cashew Cream, Apple Cream, Apple Roll-ups

[Guest guest]

Well, someone asked me about my recipes using yogurt in the dehydrator. I can't find the original post requesting it, but here's the recipes I use. They all came from various unnamed sources on the internet and both the apple cream and cashew cream are tasty whether dehydrated or not. If you mix some up, split it so you dehydrate some, and enjoy some soft and creamy.

Enjoy!

Apple Cream Leather

Ingredients

6 apples peeled and seeded or equivalent amount of applesauce

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon nutmet

1 cup yogurt

Puree ingredients in food processor or blender until smooth.

Place fruit leather teflex sheets or parchment paper in dehydrator trays. Spread puree 1/4" thick.

Dry until leathery (pliable but not sticky).

Apple Fruit Roll-ups

They're wonderful. Apple fruit leathers put you in the mind of apple pie without the sugar and starch. Peel enough apples to make 2 cups and cut up into chunks (or use homemade applesauce). Blend the fruit until it's a smooth pureee. Add 2 teaspoons of lemon juice or 1/8 teaspoon of ascorbic acid to fresh apples to keep them from discoloring. Add 1/4 to 1/2 cup of honey for sweetness, sprinkle with cinnamon and nutmeg and pour onto the dehydrator tray (fruit leather tray or Teflex sheets). Dry at 140 degrees for 6-8 hours. Check the product to make sure it's not soft then remove, cool, roll up, wrap in plastic and you're done!

Cashew Yogurt Crunch

This is the recipe that ended my addiction to chocolate. I used to sit down at my computer with 2-3 large bars of Cadbury's chocolate, I couldn't begin work without it, until I switched to cashew-cream crunch. Today I begin with a glass of fresh orange juice or green juice, and a banana with a couple of raw crackers. Lots of sugar for my brain – both simple in the juice and banana, and complex in the sprouted-grain crackers – but a far cry from chocolate! 1 C cashews 1 C pure water (use soak water from dates) 1/3 C dates (raw unpitted) 1/2 t vanilla essence Pit dates and soak for an hour, pour off soak water and save. Blend cashews and a little soak water, keep adding water until you have consistency of smooth heavy cream. Blend in dates and vanilla. Smooth batter out on solid sheets, and dehydrate at 92°F (33°C) until it tastes tart and sour, about 6-8 hours. Turn dehydrator up to 115°F (46°C) and continue to dry until crisp, about a day. The more dates in the cream, the more leathery it will be, less crispy. You can also make this with just cashews and water, one cup of each. Raw cashew-date cream (without dehydrating) is delicious as a topping on blended fruit, when you want a quick filling meal.

Play around with the mixture... add yogurt if you want or applesauce...it's all yummy!