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Apple pomace granola

Ingredients for approx. 500 g

200 g apple pomace
200 g pomace gold
100 g date Deglet Nour, pitted
100 g almonds, or cashews, Brazil nuts, walnuts
1 slice of organic lemon with peel
Flavour with cinnamon, cardamom or turmeric as desired
1 litre of filtered water

Preparation

Blend the dates, lemon and spices (if using) together with the water for 1 minute at maximum speed. Add the nuts and process with the pulse function until small pieces are formed. Stir in the pomace gold mixture and apple pomace while continuing to pulse. Add a little more water if necessary. The result should be a thick mixture. Spread out or heap onto drying film or wrapping paper and then dry in the dehydrator or oven until crispy. After approx. 8 hours, remove the foil to allow the moist air to escape from all sides. The granola is completely dry after approx. 24 hours. If necessary, crumble a little more and dry again.

Tip

Pomace from other types of fruit or carrots can also be used instead of apples. Pomace from savoury vegetable juice can be used for crunchy salad by reducing the dates to 50 g and adding a little salt and pepper.

Broccoli crisps

Ingredients

500 g broccoli
50 g cashew
50 g cedar kernels
150 g paprika, red
1 garlic clove
½ tsp chilli
1 tsp salt
Water as required

Preparation

Cut out the small florets from the broccoli. The smaller the florets, the less time the drying process takes. Make a thick marinade from the other ingredients in a blender and mix well with the broccoli in a bowl, really massage it in! Place the florets on the dehydrator sheets and dry at 42° C for approx. 36 hours or longer until they are crispy.

It is best to crisp them up immediately or store them tightly sealed in dry containers so that they remain crispy.

Tip: You can also try other spices and herbs instead of chilli. The same amount of almond puree works very well instead of cashew nuts. Instead of broccoli, you can also use kale, savoy cabbage, Chinese cabbage or thick-leaf spinach leaves.

More tips on dehydrating from Ute Ludwig

Raw chef, author and nutritionist Ute Ludwig is a big fan of dehydrating. She gives an insight into her work, what she enjoys so much about dehydrating and also reveals a great cracker recipe.