0

votes

What should I dehydrate?

Answered on August 19, 2014
Created October 23, 2010 at 8:19 PM

I'm looking for cool and creative ideas, not just garden variety beef jerky. I'm doing a "food swap" next week and I want to something really cool and tasty.

4a1966b5bc00a9aefd3abd63b9913284

on October 27, 2010
at 07:28 PM

Actually, I did hear that-- parboil or parbake. Someone had talked about it in a question on Robb Wolf's podcast or on a comment on his blog... can't remember where.

E46d4f7e35e46ee4e8211ab4bc852023

(1510)

on October 25, 2010
at 12:23 AM

I think you have to parboil them first. I tried them raw, and they turned black during dehydration and were much too hard to even chew.

35deb6722604c868c610088a6d8ce09e

(295)

on October 24, 2010
at 06:23 PM

Do you have to parboil them beforehand or can you just slice 'em up and put them in?

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7 Answers

3
E46d4f7e35e46ee4e8211ab4bc852023

(1510)

on October 25, 2010
at 12:14 AM

There are so many possibilities!

Sliced kiwi, sliced bananas, sliced red peppers, sliced apples sprinkled with cinnamon. One of my favorite things ever was to take an entire melon, blend it up in a food processor, add almond meal, and spread the mixture on dehydrator trays. It takes a really long time to dehydrate, given how wet melon is. And the smell during dehydration is slightly disgusting, but the result is some incredibly buttery and rich cookies. For something less intense, apple or pear puree, plus almond meal, cinnamon, and cardamon can make some nice cookies too. I also love making green crackers. My favorite is taking celery, an onion, and whatever uneaten greens I have at the end of the weeks, and processing that with some flax seeds, cumin, black pepper, and whatever other spices I'm craving. Cinnamon and cumin are great for cookies and crackers because they can absorb the wetness of a very wet puree and turn it into a more manageable dough-like consistency.

1
209d2fc1f43df88348031c7c38077172

(693)

on October 24, 2010
at 02:44 AM

Applesauce is actually pretty good. Turns out like a fruit leather. The kids love it!

1
62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on October 23, 2010
at 09:59 PM

My friend does deer meat mixed with a bit of jalapeno and it is quite tasty.

0
8287c6ddae0d78eae0a09fdd5999617c

(2581)

on October 25, 2010
at 12:50 AM

Chicken or fish jerky? lol you asked for cool and creative.

0
2f653fa504adc81612619106e7d1f65e

on October 24, 2010
at 05:36 AM

Zucchini is probably pretty common but I did try this in the oven and everybody loved them like little mini chips (they were about the size of a dime, lol)

0
4a1966b5bc00a9aefd3abd63b9913284

on October 24, 2010
at 05:24 AM

I've heard of some people wanting dehydrated sweet potatoes. I am going to try making some soon to bring to the Practical Paleo Workshops I'm going to be teaching around the country! WOOT!

E46d4f7e35e46ee4e8211ab4bc852023

(1510)

on October 25, 2010
at 12:23 AM

I think you have to parboil them first. I tried them raw, and they turned black during dehydration and were much too hard to even chew.

35deb6722604c868c610088a6d8ce09e

(295)

on October 24, 2010
at 06:23 PM

Do you have to parboil them beforehand or can you just slice 'em up and put them in?

4a1966b5bc00a9aefd3abd63b9913284

on October 27, 2010
at 07:28 PM

Actually, I did hear that-- parboil or parbake. Someone had talked about it in a question on Robb Wolf's podcast or on a comment on his blog... can't remember where.

0
B0a46d7d9949f4a79246c631aa20b677

on October 24, 2010
at 01:25 AM

How about flax seed crackers?

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