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Recipes
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Anti-griddle
chamber vacuum
Control Freak
Rotavap
Smoking gun
sonicprep
Sous vide
Blast Chiller Freezer
DRY AGER
Excalibur
Freeze Dry
Kopa
My cook
Mychef
Otto Wilde
Rowzer Plus
CVAP
Menu
All
Anti-griddle
chamber vacuum
Control Freak
Rotavap
Smoking gun
sonicprep
Sous vide
Blast Chiller Freezer
DRY AGER
Excalibur
Freeze Dry
Kopa
My cook
Mychef
Otto Wilde
Rowzer Plus
CVAP
Cranberry Scones
Ingredients:
2 cups Apples, grated
2 cups Raisins or chopped Dates
2 cups Almonds, ground
2 tbsp raw Agave Nectar
2 cups Carrots, pulp (leftover from making carrot juice)
1 cup Cranberries, fresh or dry
1 cup Flax Seed, blended with 1 cup Water
3 tbsp Olive Oil
Preparation:
Mix ingredients with hands
Drop spoonfuls onto Paraflexx® lined Excalibur® dehydrator trays
Dehydrate at 105 degrees F-115 degrees F for approximately 4 hours, then flip and dry for an additional 3 hours on the other side
