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Dehydrated Recipes

Fruit & Nut Clusters | Commercial Dehydrators

This mixture is fairly messy so using teflex non-stick sheets is recommended. You can substitute parchment paper for the Teflex, but do not use wax paper, as it will stick to the ingredients. For this recipe, removing the clusters halfway through and placing them on mesh sheet speeds the drying time.

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Machine recommendation
Fruit & Nut Clusters | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
24 hours
Ingredients
  • 1/2cup cashew butter
  • 1/2cup maple syrup
  • 1 1/2tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 8 dates, pitted
  • 2 cups cashews
  • 1 cup pecans
  • 1 cup dried cranberries
  • 1 cup dried blueberries
  • 1 cup rolled oats, raw
Ingredients
macros

(per 1-oz serving): Calories: 110, Sodium: 37 mg, Dietary Fiber: 1.6 g, Total Fat: 7.9 g, Total Carbs: 9.2 g, Protein: 2.8 g.

Instructions
  1. In a food processor, combine cashew butter, maple syrup, cinnamon, salt, vanilla extract and dates. Pulse until the mixture is smooth.
  2. In a bowl, combine cashews, pecans, dried fruits and oats. Pour liquid mixture on top and toss to coat.
  3. Pour batter onto dehydrator sheets and dehydrate for 1 hour at 145 degrees. Reduce temperature to 115 degrees and continue dehydrating for up to 24 hours.
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Machine recommendation
Fruit & Nut Clusters | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
24 hours
Ingredients
  • 1/2cup cashew butter
  • 1/2cup maple syrup
  • 1 1/2tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 8 dates, pitted
  • 2 cups cashews
  • 1 cup pecans
  • 1 cup dried cranberries
  • 1 cup dried blueberries
  • 1 cup rolled oats, raw
Ingredients
macros

(per 1-oz serving): Calories: 110, Sodium: 37 mg, Dietary Fiber: 1.6 g, Total Fat: 7.9 g, Total Carbs: 9.2 g, Protein: 2.8 g.

Instructions
  1. In a food processor, combine cashew butter, maple syrup, cinnamon, salt, vanilla extract and dates. Pulse until the mixture is smooth.
  2. In a bowl, combine cashews, pecans, dried fruits and oats. Pour liquid mixture on top and toss to coat.
  3. Pour batter onto dehydrator sheets and dehydrate for 1 hour at 145 degrees. Reduce temperature to 115 degrees and continue dehydrating for up to 24 hours.
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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/