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Dehydrated Recipes

Berry Rice Cakes | Commercial Dehydrators

These delicious berry rice cakes are perfect for an afternoon snack. The light and fluffy texture makes them one of our favorite go to snacks when we need a little something to kick start our day. They also pair well with ice cream, cookie butter, or any other desert topping!

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Machine recommendation
Berry Rice Cakes | Commercial Dehydrators
Servings Icon
Serves
Makes twelve 3 & 1/2-inch cakes
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 1/2 cup fresh blueberries, picked over
  • 1/2 cup sliced ripe strawberries
  • 2 & 1/2 cups cooked long-grain white rice
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons lemon juice
  • 1 teaspoon crumbled dehydrated stevia leaves or 1 tablespoon sugar
Ingredients
macros
Instructions
  1. In blender, combine the berries and blend until smooth. Pour the puree into a medium bowl and add the remaining ingredients. Mash for 1 minute with a potato masher to combine (do not use a blender or mixer).
  2. Using a 1/4-cup measure, scoop the mixture onto drying sheets set in dehydrator trays. With the potato masher, lightly tap each cake 4 to 5 times to flatten it down and form a 3 & 1/2-inch diameter cake. Dehydrate at 125°F for about 12 hours; flip the cakes over onto the dehydrator trays after 6 hours; remove the drying sheets. When dehydrated, the cakes will be hard, completely dry, and snap when bent.
  3. Store in canning jars or vacuum seal with one 100 cc oxygen pack, and double-bag in Mylar until needed. Stored this way, they will keep 5 or more years.
TO PREPARE
  1. Dip each cake in boiling water for 15 seconds and no more. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Place the cakes in the hot skillet and cook for 30 seconds on each side.
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Machine recommendation
Berry Rice Cakes | Commercial Dehydrators
Servings Icon
Serves
Makes twelve 3 & 1/2-inch cakes
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 1/2 cup fresh blueberries, picked over
  • 1/2 cup sliced ripe strawberries
  • 2 & 1/2 cups cooked long-grain white rice
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons lemon juice
  • 1 teaspoon crumbled dehydrated stevia leaves or 1 tablespoon sugar
Ingredients
macros
Instructions
  1. In blender, combine the berries and blend until smooth. Pour the puree into a medium bowl and add the remaining ingredients. Mash for 1 minute with a potato masher to combine (do not use a blender or mixer).
  2. Using a 1/4-cup measure, scoop the mixture onto drying sheets set in dehydrator trays. With the potato masher, lightly tap each cake 4 to 5 times to flatten it down and form a 3 & 1/2-inch diameter cake. Dehydrate at 125°F for about 12 hours; flip the cakes over onto the dehydrator trays after 6 hours; remove the drying sheets. When dehydrated, the cakes will be hard, completely dry, and snap when bent.
  3. Store in canning jars or vacuum seal with one 100 cc oxygen pack, and double-bag in Mylar until needed. Stored this way, they will keep 5 or more years.
TO PREPARE
  1. Dip each cake in boiling water for 15 seconds and no more. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Place the cakes in the hot skillet and cook for 30 seconds on each side.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, tending to chickens, and ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via Instagram. Researching and documenting come naturally to Kate, as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/