Greetings,
I was wondering is there’s a mathematical formula we could use for “dehydrating” foods in a conventional oven or outside in the fresh air.
I’m craving flourless vegan flax crackers like a fiend (very much into food combining, so I want a flourless cracker for my nut-based raw dip/spread!). I don’t have the cash for a dehydrator at the moment, and I’m not interested in the packaged ones for different reasons (okay, okay, they’re too expensive compared to being able to whip some up at home).
Can you take a recipe that calls for dehydration at X temperature for X hours, and “dehydrate” the food in a conventional oven at 200 degrees or “warm” for 10-15 minutes with the oven door open? I know Natalia Rose has a rawvioli recipe where she does this, but her temp/time conversion is specific to that recipe.
Or maybe there’s a recipe where you leave the crackers out in the sun like sun tea or something??? I just haven’t been able to find the answer I’m looking for.
I’m open to any suggestions based on real-life experimentation.
Many thanks, K.
Comments
Right, a thermometer…I think I’ve heard of those (goofy me). I’m clearly so whacked out from my cracker craving that I can’t think straight.
Thanks so much Fee and Kevyn for knocking some sense back into me!
i realy must be blond lol how do u do it in the oven for give me please
i get that now Kevyn lol Darn I must Be a blond lol thanks so much
any one know about this Dehydrator Ronco 5-Tray Electric Food Dehydrator?? They have it at wall mart for like 35 dallors. i do not have the money for a realy realy good one but if this can work for ever thing then i’ll go for it
Hi I thought I’d share my experience as I too am wanting a deydrator, before I get one am using my oven, it is electric.It is teeny tiny, about the size of a microwave. I set the dial just below 50 and keep the door open.So far have prepared flax crackers in this way, 4-5hours before I flip ‘em. Hope that helps.
jenoz thanks for that info