Dehydrated Raspberry – Peach Muffins

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

  • ½ cup dehydrated peaches

  • 1 cup boiling water

  • 1 cup nut milk

  • ½ cup apple butter or apple sauce

  • ½ cup coconut sugar

  • 1 flax egg ( 1 1/2 T ground flaxseed and 3 T water)

  • 2-1/4 cup flour

  • 1 T baking powder

  • 1 cup dehydrated raspberries

  • 2 t crushed walnuts

Directions:

  • Preheated oven to 350*

  • Combine water and peaches in a bowl. Sit for 10 minutes. Drain off remaining water

  • Whisk together in another bowl milk, apple butter, sugar, and flax egg , until smooth.

  • Add flour and baking powder, then gently fold in peach mixture, raspberries and walnuts.

  • Sit for 5 minutes and stir….don’t over stir!

  • Place into muffin tin.

  • Bake 20 minutes

Dehydrated Garden Veggie Soup in a Jar

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

  • 1 cup dehydrated potatoes

  • ¼ cup dehydrated green onions

  • ½ cup dehydrated tomatoes

  • ½ cup dehydrated summer squash

  • ½ cup dehydrated carrots

  • ½ cup dehydrated zucchini

  • ½ cup dehydrated cabbage

  • Vegetable stock

  • Opt: Cooked pasta

Directions:

  • Layer ingredients into jar, push down if necessary

  • Label jar with title and directions

  • To make: combine soup with 8 cups veggie stock, bring to boil then reduce to simmer until veggies are tender. Can also be placed in a crock pot for 3 hours or until tender. Add more stock if necessary.

Dehydrated Broccoli Rice Side Dish

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

  • 6 cups veggie broth

  • 3 cups uncooked brown rice

  • 1 cup dehydrated broccoli florets

  • 1 cup boiling water

Directions:

  • Place 6 cups water and rice in pot or rice cooker.

  • In a heatproof bowl, combine dehydrated broccoli and boiling water, cover, and let sit a few minutes to partially dehydrated broccoli.

  • Drain off any extra water and add to rice.

  • Add spices as desired.

Dehydrated Easy Tropical Salad

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

  • ¼ cup dehydrated pineapple

  • ¼ cup dehydrated papaya

  • ¼ cup dehydrated kiwi

  • ¼ cup dehydrated orange chunks

  • ¼ cup dehydrated cherries

  • ¼ cup dehydrated white grapes

  • 1/2 cup dehydrated coconut

Directions:

  • Place dehydrated fruit in a quart jar with a lid, add lukewarm water to cover, refrigerate 24 hours.

  • One hour before serving, drain fruit, and place into bowl and toss with coconut and serve.

Dehydrated Scalloped Potato

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

  • 6 cups dehydrated potatoes

  • 6 cups boiling water

  • 2 cups nut milk

  • 3 T flour

  • ½ cup dehydrated onions

Directions:

  • In a large heatproof bowl combine potatoes and boiling water, cover, let sit 20 minutes to rehydrate, do not drain water.

  • Arrange potatoes in baking dish.

  • In another bowl, whisk milk, flour, and onion together then pour over potatoes and cover.

  • Bake at 350* for 45 minutes, uncover, and bake until golden brown another 15 minutes.

 

Dehydrated Tomato Salsa

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

  • 1-1/2 cups dehydrated tomatoes

  • ½ cup dehydrated green onions

  • 2 T dehydrated cilantro

  • 4 dehydrated lime slices

  • 1 dehydrated chili pepper

  • ¼ t black pepper

  • 2-1/2 cups boiling water

Directions:

Place all ingredients into a quart jar and add boiling water and place lid on it for 24 hours in refrigerator.

Salsa will keep for 2 weeks

Dehydrated - Sweet Potato, Walnut and Apple Bake

Note: This recipe is made with Dehydrated Ingredients

Ingredients:

  • 1 cup dehydrated sweet potato

  • 1 cup dehydrated apple

  • 1 T chopped dates

  • 3 cups boiling water

  • ½ cup packed brown sugar(coconut)

  • ½ cup ground walnuts

  • 2 T earth balance vegan butter

Directions:

  • In a large heatproof bowl combine dehydrated sweet potato, apple, and dates and pour boiling water over them.

  • Cover and let sit until water is cooled. Do not drain.

  • Next, preheat oven 350*.

  • Place parchment paper in square baking dish.

  • Add the brown sugar, walnuts, and earth balance to the rehydrated fruit and stir well.

  • Pour into baking dish and bake 50 minutes or until golden brown.

Raw Peppermint Oreos

For the Cookies

  • 2/3 cup almonds

  • 2/3 cup brazil nuts

  • 1 cup dates

  • 3T carob powder

  • Dash salt

  • 1-3 T water if needed

For the Vanilla cream

  • 1 cup coconut

  • 2T almond butter

  • 2T melted coconut oil

  • ½ t vanilla

  • 3 drops peppermint essential oil

For the Dark Chocolate

  • ½ cup date paste

  • ¾ cup cacao powder

  • 1/3 cup cacao butter or coconut oil melted

Directions:

Cookies: Grind nuts into flour with high speed blender. Add the rest except water; if too crumbly then add water to stick. Roll out on parchment then cut out with cookie cutter. Place in freezer until solid

Cream:Blend all ingredients in blender, add peppermint to taste

Cookie: Sandwich crème between two cookies, place in freezer again for 30 minutes

Dip: Mix chocolate ingredients, dip in your frozen cookies, dip 2-3 times

Pecan Pie

Ingredients

  • 1 cup pecans

  • 2 T honey*

  • ¾ cup maple syrup

  • 1/3 cup water plus 2 T water

  • ¼ cup flaxseed-ground

  • 1-1/2 t vanilla

  • ½ t sea salt

    * If you want a nut butter flavored pecan pie, substitute 2 T nut butter. If you like molasses, substitute 2 T molasses.

Directions

  • Mix all ingredients and pour into pie shell

  • Bake at 250 for 35 min

  • Turn off oven – let sit for an additional 15 min

Pie Shell

  • 1-1/2 cup rolled oats

  • 2-1/2 cup crushed pecans

  • 1 t cinnamon

  • 5 dates

  • 1-1/2 T nut milk

Place all in blender, roll with rolling pin and place in pie dish, bake at 325* 10 min. then add filling when cooled

Pumpkin Pie

Ingredients:

  • 2- ½ cup pureed pumpkin

  • 1 can coconut milk

  • 3 flaxseed eggs

  • 6T water

  • 1T cinnamon

  • Dash of nutmeg

  • 1T tapioca granules

Directions:

  • Blend 3 T ground flaxseed and 6 tablespoons of water and set aside for 5 minutes, then…

  • Blend all together until smooth

  • Place into a 9” pie shell

  • Bake at 425* for 15 minutes then reduce temp to 375* for another 30-45 minutes or until firm when shaken

Pie shell recipe:

  • 1-1/2 cup rolled oats

  • 2-1/2 cup crushed pecans

  • 1 t cinnamon

  • 5 dates

  • 1-1/2 T nut milk

Place all in blender, roll with rolling pin and place in pie dish, bake at 325* 10 min. then add filling when cooled

Apple Pear Nacho Supreme

Ingredients

  • ½ cup dates

  • ¼ t cinnamon

  • ¼ t nutmeg

  • Dash sea salt

  • 1/8 t allspice

  • ½ t vanilla

  • 3 apples

  • 1 pear

  • 2t lemon juice

Topping

  • ¾ T nut butter

  • 1-1/2 cup popcorn

  • 3-4 T chocolate chips

  • 3T nuts

  • 2T cranberries

  • 2 T coconut

Directions:

  • Thinly slice apples and pears

  • Add lemon juice and set aside

  • Prepare topping by placing dates, cinnamon, nutmeg, allspice, nut butter, salt, vanilla, and 1/3 cup water in a blender.

  • Blend until creamy smooth.

  • Place fruit on a large round dish, place popcorn, chips, nuts, cranberries, and coconut on top.

  • Drizzle caramel topping

Raw Superfood Balls

Ingredients:

  • 1 cup hemp seeds

  • ½ cup cocoa nibs

  • 1 cup pecans

  • ½ cup dried red berries

  • 2-1/2 cup dates

  • 1 t vanilla

  • Dash sea salt

  • 1/2-3/4 cup water

  • ½ cup coconut shredded

Directions:

  • Soak berries in water for 5 minutes.

  • Add all of the ingredients to a large bowl.

  • Form into small bite size balls.

  • Place on parchment paper place in refrigerator for an hour.



Pumpkin Breakfast Bar

Ingredients:

  • ¼ cup coconut oil melted

  • ¼ cup honey

  • 1 cup rolled oats

  • 1 cup quick cooking oats

  • 2/3   cup cranberries

  • 2/3 cup pumpkin seeds

  • ¼ cup flaxseed ground

  • 1 t pumpkin spice

  • ½ t sea salt

  • ½ cup pumpkin puree

  • 2 flaxseed eggs ( 1 1/2 T ground flaxseed and 3 T water - let sit 5 min)

    Directions:

  • Preheat 350*

  • In a small bowl warm oil, honey and set aside

  • In a large bowl, combine oats, cranberries, seeds, flax, pie spice, salt.

  • Add pumpkin, flax eggs, and oil mixture.

  • Using a ¼ measuring cup, fill with mixture firmly, place on parchment cookie sheet, and flatten down to form a bar or cookie. Bake 15-20 minutes

     

Butternut Squash Soup

Ingredients

  • 1 tbsp oil

  • 1 large butternut squash, cut in half and seeded

  • 1 large onion, peeled and quartered

  • 3 whole carrots, peeled

Directions

  • Preheat oven to 375 degrees. 

  • Place vegetables on a foil covered cookie sheet, drizzle with oil, salt and pepper.

  •  Bake for 45 minutes or more until veggies are soft.  (If onion and carrots get done before squash, they can be removed)

  • When squash is done, cool all veggies until able to handle.  Remove squash from skin.

  • In a high speed blender, add the following. Blend until smooth, simmer for 30 minutes.

    • Veggies

    • 2-3 cups veggie broth

    • ½ c. almond milk

    • ½ T. cinnamon

    • 1/8 tsp. ground sage

    • 1/8 tsp. nutmeg

    • Sea salt and pepper

    Cashew Cream Topping (Sour Cream substitute)

  • 1 c. raw cashews, soaked in water for 3-4 hours, drain well

  • 1/3-3/4 c. water

    • Blend into high speed blender, until smooth and creamy.

    • Swirl on top of bowls of Butternut Squash Soup

Crooked Cabin Farm
605 Stanton Hill Road
Russell, PA 16345