Dehydrator Granny Smith Granola Food

DEHYDRATOR GRANNY SMITH GRANOLA

Steps:

• Quarter, peel and core apples; coarsely grate.
• Place in a bowl with the other ingredients and toss lightly until thoroughly mixed.
• Place mixture on a Fruit Roll sheet and dry for 2 to 3 hours, or until crunchy.
• For a more tender granola, add 1/4 cup vegetable oil before drying.
• Store in an air-tight container.

OUTRAGEOUS GRANOLA RECIPE

Steps:

• Mix ingredients together in large bowl.
• Transfer onto a large baking sheet sprayed with non-stick butter flavored spray.
• Bake at 325 F for 35-45 minutes (stirring once halfway through cooking time.)
• Allow to cool completely on tray.
• Store in airtight jars or containers.

DEHYDRATOR TACO CHIPS

Steps:

• In a blender or food processor, blend together all ingredients at high speed.
• Spread mixture thinly onto Fruit Roll Sheets.
• Dry at 130° for approximately 10 hours or until dry on one side.
• Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours longer or until crisp.
• Break into pieces.

GRANNY SMITH BROWNIES (BLONDIES)

Steps:

• Heat oven to 350°F.
• Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.
• Mix flour, baking soda, salt and cinnamon in a large bowl.
• Whisk oil and eggs in another large bowl until blended and smooth. Stir in sugar and vanilla.
• Stir flour mixture into egg mixture until blended. Stir in apples, nuts and raisins or Craisins. Mixture will be very stiff.
• Spread evenly in prepared pan.
• Bake 40 to 45 minutes until top is golden and toothpick comes out clean.
• Let cool completely on wire rack. Cut into 40 squares.

DEHYDRATOR PEANUT BUTTER AND BANANA GRAHAM CRACKERS

Steps:

• In a large bowl, mash bananas; cream in peanut butter.
• Add graham cracker crumbs, peanuts and cinnamon, mixing until well blended.
• Form dough into a ball.
• Place on a large sheet of waxed paper and shape into a long rectangle.
• Wrap waxed paper tightly around the dough and chill 4 to 6 hours or overnight.
• With a serrated knife, slice dough into 1/4" slices.
• Place on regular sheets; dry at 145º for 4 to 6 hours or until firm (these will be softer than other crackers, more like cookies).
• Makes approximately 50 crackers.