Christmas, New Year Eve are just in weeks, and you have got a great food dehydrator – a machine that will give you true taste and keep nearly 100% of the nutritional content of the food, in your hand, and even more, you have not yet known what you could make with it? To make everyone in your family would spontaneously gather together for a heartily dinner and just far delicious. Well, chocolate is everyone’s favorite, so here I want to share some of my recipes that might please even the picky eaters.
1. Chocolate Pumpkin Granola
The first one is a yummy snack I always make for my children that can best alternate popcorn: Chocolate Pumpkin Granola
- 1 ½ c rolled oats
- ½ c coconut flakes
- ½ c of any nuts (here I choose almonds and walnuts mix)
- ¼ c pumpkin seeds
- 3 tbsps. cacao powder
- 4 tbsps. of any syrup (mine is maple)
- ½ tsp. vanilla extract
- Pinch of sea salt
Prepare two mixing bowls, one large and one can be smaller. First, place oats, coconut flakes, nuts, pumpkin seeds and salt in the large bowl, blend altogether. Then whisk cacao powder, vanilla extract and syrup in the smaller bowl until the mixture is smooth. Pour the mixture in the small bowl into the large bowl, stir well to ensure the oats are whole-coated. In the next step, cover the tray of the dehydrator machine with teflex sheets, put your granola mixture on that tray, divide into smaller portions and dehydrate at 45˚C until it is dry, might up to 10 hours or more. Finally, take out the dried granola, put into jars or whatever food containers with airtight condition you have, this snack if is preserved well can last from 2 to 3 weeks. This is a very flexible recipe that you can just make with whatever seeds, nuts you like and create your own signature granola!
2. Chocolate Roll With Coconut Cream
The following recipe I want to share is one of my cakes that best suitable in this weather with main ingredients can help keep your body warm: a chocolate roll with coconut cream.
Ingredients (for batter, filling and icing):
- 1 ½ cups almond flour
- 1 cup ground flax flour
- 1 cup cacao powder
- ½ cup young coconut fleshed
- ½ cup coconut milk
- 1 cup coconut water
- ¼ cup + 1 tbsp. coconut oil
- ¾ cup coconut butter
- 4 tbsp. + 1 tsp. vanilla extract
- 3 cups raw cashews, soaked well
- ¾ cup + 1 tbsps. 100% pure maple syrup
- ½ tsp. coarse sea salt
- 1 tbsp. cinnamon
- ½ tsp. nutmeg
- 3 tbsp. lecithin (for a shiner appearance)
- Pinch of Medjool Dates pitted (if prefer)
Put almond and flax flour, ½ cup cacao powder, coconut water, coconut flesh, Medjool dates, 1 tbsp. cinnamon, 1 tsp. vanilla extract and sea salt into a processor and blend well until it is sticky, you can blend as much as you want to ensure the ground flax flour would be swelled and thickened after mixed. Cover the dehydrator tray with a teflex sheet, spread the batter over ¾ of the surface of the sheet, about 1cm thick. Dehydrate for about one hour in 60˚C, or when you touch it is spongy. Remove from dehydrator, put another teflex sheet over the top, and carefully flip. Continue dehydrate in 45˚C for half to one hour or when the underside is spongy like the upper.
Blend the cashews and coconut milk together until it is creamy. Then add ¾ cup maple syrup, 3 tbsps. vanilla extract, ¼ cup coconut oil, and all of the coconut butter, nutmeg and salt. Blend till it combined. Then add 2 tbsps. of lecithin last and blend once again. Finally, take out the amount of 3 full cups of the mixture for your filling.
With the rest in processor, add cacao, and the remain1 tbsp. of coconut oil, vanilla and maple syrup. Blend till combined. Add the last tbsp. of lecithin and blend well.
Spread the filling equally over the surface of the cake layer. Roll the cake (imagine like rolling a sushi). Then spread the icing over the entire roll. Done! For some decoration, use a folk and make some grooves like a log, put aside the ginger house and you have a new version of Christmas wood cake.
3. Chocolate Collard Leaves
If you have done with the cake and look for some ways new of having chocolate, here is the last recipe, which is a great way to enjoy both greens and chocolate at the same time, and can get your kids closer to the meal, is Chocolate Collard Leaves.
- 1 tbsp. olive oil
- 1/4 cup cacao powder
- 1 cup chopped celery
- 1 cup cashews
- 2 tbsp. your favorite sweet syrup, mine is agave
- 2 tbsp. mesquite
- 2 tbsp. cacao nibs
- 1 bunch of collard greens, cut the stem, cut the leaves into 2.
Blend all ingredients in a high speed until smooth. Put the leaves into a large bowl, pour over the sauce have made, carefully dip the leaves again to cover the whole leaf. Place leaves in dehydrator machine at 40˚C, in 4 to 6 hours until dry. After that, take out and store in food containers or use right in the dinner.
Dehydrating raw foods is now a trend to enjoy a true taste and keep the body healthy. I totally agree and follow this style of cooking and eating through what I have tried. It is worth being well-thought-out by others households thanks to its distinctive feature: maintain the highest nutritious value of an ingredient. Once you start to create your dishes with a dehydrating machine, you are opened to variable recipes, even when you have only few ingredients left. So many dishes in my family’s meals are made by dehydrating, and all other members seem to never get bored with them, they also enjoy the meals like normal foods. So give a try with your dehydrating machine, you will be surprised with all the ways out it provides you!