Trail mixes and granola bars are terrific for breakfast on the run… lunch time… or after-school snacks. Try mixing oatmeal, sesame seeds, untoasted wheat germ almonds and peanut butter. Lace them together with honey and vanilla, spread the mixture onto Paraflexx™ sheets and dry for about 1 to 3 hours at 145°F till crispy. Mmmm! Or try this family favorite:
Basic Granola Recipe4 C. old fashioned rolled oats
1 C chopped almonds
1 C. pumpkin seeds
1 C. sunflower seeds
1 C chopped walnuts
1 C. shredded coconut
1/2 C. maple syrup or honey
1/4 C. carbob or coco powder
dried fruits to taste
Toss together to coat. To dry granola, cover your dehydrator trays with a Paraflexx® sheet, and spread on a thin layer of your mixture. Dry at 145°F for approximately 2 to 4 hours until crispy. Besides making a delicious cereal, you can fashion it into bars or cookies and then dry.
For Our Raw Food Friends- you can make delicious raw granola and trail mixes also. Wake up to your own natural breakfast cereals or make crunchy snacks that the family will love. The potential combinations of ingredients are almost endless: almonds, pumpkin seeds, sunflower seeds, flax seeds, chopped dates, raisins, apples, grated cinnamon, and other dried fruits.
To dry granola, cover your dehydrator trays with a Paraflexx® sheet, and spread on a thin layer of your mixture. Dry for approximately 20 to 24 hours at 115°F - 125°F until crispy. Besides making a delicious cereal, granola can be fashioned in to bars or cookies and then dried.
Basic Raw Granola
1 C. almonds (soaked overnight)
1 C. pumpkin seeds (soaked overnight)
1 C. sunflower seeds (soaked overnight)
4 TBSP flax seeds (soaked overnight)
1 C. chopped dates (soaked 2-4 hours)
1/2 C. raisins (soaked 2-4 hours)
2 apples, grated
2 tsp Cinnamon
pinch of Celtic salt
dash of raw agave (for extra sweetness)
Put all ingredients in food processor and pulse until coarsely ground. Add raisin soak water if needed to achieve desired consistency. Dry for approximately 20 to 24 hours at 115°F - 125°F until crispy. Can also be formed into bars and dehydrated until desired consistency
Fall also means pumpkin time. And a handful of dried pumpkins seeds makes a tasty snack during the school day.
To make a batch, remove the seeds from the pumpkin. Wash the seeds thoroughly, remove any of the pulp and pat them dry. Then spread the seeds in a single layer on Excalibur® trays. (I like to sprinkle them with a little seasoned salt or garlic salt!) Dry the seeds at 110°-120°F until crisp – and be sure to stir them frequently.
Beef and turkey jerky are a great source of protein for school lunches. To make either kind, simply soak thin strips of the meat in one of your favorite marinades. Turkey should be precooked before jerking.
Or you might want to try. Excalibur’s Jerky Seasoning – a dry mix of spices that makes great-tasting jerky! Let the meat strips soak for a few hours or overnight.
Next, spread the meat strips in a single layer on the dehydrator trays. Dry at 155°F for approximately 4 to 6 hours.
To determine if the jerky is properly dried, bend it after it has cooled. It should crack but not break.
Store jerky in airtight containers or vacuum-packed bags. Besides better flavor, jerky you make yourself in your Excalibur® costs a lot less too!
