Loving the dehydrator....

I recently got a dehydrator, so far I have had lots of little playing sessions.

Some delicious results and some really interesting textures.

Here are a couple of recipes for you to look at:

Raspberry and peach clouds

200 g raspberry and peach puree
100g caster sugar
50 g icing sugar
1 tsp of Albumin powder (sosa)

Mix the caster sugar and the albumin with the puree and whisk in a kitchen aid.
This mixture should come up like a meringue after about 5 top 8 minutes
Slowly add the icing sugar.
Pour the mixture out and either pipe rosettes or smooth the mixture out to 8 mm sheets.
Dry out in the dehydrator for 12 hrs at 57c

Almond and olive oil crackers

3/4 cup ground almonds
1/4 cup doves gluten free plain flour
1/8 cup olive oil
1/8 cup honey
1 tsp pomegranite molasses
1 tsp icing sugar

mix the ingredients in a bowl by hand until you get a rich smooth paste.
Roll this out between two sheets of parchment, removing the top one once you have an even thickness
dehydrate for 12 hrs at 63 c

Coconut and treacle wafers

1 cup desiccated coconut
1/8 cup water
1/8 cup treacle
1 tbs olive oil
1 tbs raisins
2 tbs pistacchios

Heat the water and rehydrate the raisins.
Once the raisins are soft then finely chop them.
Grind the pistachios in a pestle and mortar.
Now mix all the ingredients together until you get a thick rich paste.
Roll this out between two sheets of parchment, removing the top one once you have an even thickness

dehydrate for 12 hrs at 63 c