There are so many incredibly tasty and healthy snacks you can prepare for your kids when the time comes for them to return to school.
Crackers, trail mixes, fruit crisps and roll ups are among the many different healthy dried food treats you can prepare ahead of time and have handy for breakfast on the run or school snacks.
Puree 4 bananas with peanut butter and a teaspoon of vanilla, spread the mixture onto Paraflexx™ sheets and dry until leathery.
Roll up, cut them into pieces and serve as a natural candy! Yum!
Or try one of our favourites – Wild Rice, Cranberry & Cashew Chews:
- 2 cups cooked wild rice, cooled
- 1 cup cranberries (fresh or frozen and thawed)
- 1 cup chopped apple
- 1/4 cup roasted salted cashews
- 2 tbsp liquid honey
- 1 tbsp unsweetened apple juice or cranberry juice
In a food processor, pulse rice, cranberries, apple, cashews and honey until finely chopped. Add just enough apple juice to make a thick, fairly smooth paste. Drop by heaping teaspoonfuls, at least 2.5cm apart onto Paraflexx™ sheets. Using a moistened spatula, press to 0.5cm thickness. Dry at 130°F (55°C) for 3-4 hours or until tops are firm and edges are easy to lift. Lift carefully and transfer to mesh drying trays, moist side down. Dry for 2-3 hours or until firm inside and out but slightly flexible. Lift from mesh trays to loosen and let cool completely on trays or on wire racks. Serve immediately or store in airtight container at room temperature for up to one month.
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 cup almonds (soaked overnight)
- 1 cup pumpkin seeds (soaked overnight)
- 1 cup sunflower seeds (soaked overnight)
- 4 tbsp flax seeds (soaked overnight)
- 1 cup chopped dates (soaked 2-4 hours)
- 1/2 cup 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.