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Optimum Dehydrator Recipes - Breakfast Suggestions

 

BREAKFAST ITEMS

Optimum Dehydrators are capable of creating delicious meals to start your morning right. Here are a few of our favourites:

Banana CREPES
By Kristie Ord

Serving Size: 12 – 16 crepes

Ingredients:

  • 8 - 10 bananas
  • 1.5 cups almond milk
  • Cinnamon
  • 1/2 teaspoon vanilla bean or extract
  • 1 teaspoon cacao

Directions:Blend all of the above ingredients together. Then, pour the mixture into round circles on the dehydrator sheets. About four to five circles per tray. Place the sheets into the Dehydrator and dehydrate at 48 degrees for 7 hours. Remove from the Dehydrator and flip each crepe. Then, return the sheets to the Dehydrator and dehydrate for an additional 2 hours, or until the crepes are dry on both sides.

GRANOLA 
BY KRISTIE ORD

Serving Size: 1.5 – 2 trays of granola

Ingredients:

  • 300g raw buckwheat kernels
  • 200g sunflower seeds soaked and drained
  • 2 cups dates (preferably medjool, pitted is ok as well)
  • ½ cup coconut shreds
  • 25g goji berries
  • 25g cranberries soaked
  • 50g sultanas soaked
  • 10g vanilla paste or extract
  • 5g salt
  • 5g cinnamon

Directions:

Date Paste
Soak the dates in 2 cups of water for 30 minutes. Then, blend the soaked dates with 1.5 cups of water to create a smooth paste.

Sprout Buckwheat
First, soak the buckwheat kernels for 30 minutes. Then, rinse the kernels thoroughly in a strainer with filtered water. Leave kernels in the strainer and place on the bench to dry for 24 hours or until tails begin to sprout. Third, continue rinsing and straining groats as they grow to encourage growth.

Mix Ingredients
Once all of the dry kernels have sprouted, mix the date paste and all ingredients in a bowl. Pour the mixture onto the dehydrator sheets and place in Dehydrator. Then, dehydrate the mixture at 48 degrees for 20 hours or until crispy. Serve with fresh, homemade almond milk, coconut yoghurt and fruit. Store the granola in an airtight container.

BANANA BREAD
Recipe by Kristie Ord

Ingredients:

  • 3 bananas
  • 1 cup chia seeds
  • 1 teaspoon vanilla essence
  • 1 tablespoon date paste
  • 1 tablespoon coconut nectar or coconut sugar
  • 3 carrots
  • 1 cup sultanas
  • 1 cup walnuts or pecans
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Directions:

A blender, such as the Optimum 9200 or 9400, is recommended for use in the first portion of this recipe.

Blend bananas, vanilla essence, date paste, coconut nectar, carrots, cinnamon and nutmeg on low. After mixture is blended, slowly pour chia seeds and increase speed to high. Blend for 1 minute. If the mixture has not binded or puffed, add ore chia seeds as needed.

Prepare the raisins and walnuts by cutting into tiny pieces and place into a bowl. Then, pour the blended mixture over the raisins and walnuts. Once mixed thoroughly, pour the mixture onto the dehydrator sheets and spread evenly so there are no holes remaining. Dehydrate on 48 degrees for 8 to 10 hours. Then, exchange the sheets and dehydrate on other side for an additional 2 to 3 hours.

TOMATO TORTILLAS (can be a savoury breakfast or lunch)
By Kristie Ord

Ingredients:

  • 1.5 cup flaxseeds
  • ½ cup filtered water
  • 4 large tomatoes or ¾ punnet tomatoes
  • 1 tbs cold pressed olive oil
  • 1 tbs tamari
  • 1 teaspoon oregano
  • 1 teaspoon cumin

Directions:

A blender, such as the Optimum 9200 or 9400, is recommended for use in the first portion of this recipe.

First, use a blender to blend the flaxseeds into flax meal. Once blended, add ½ cup of filtered water and pulse a few times to combine. Let mixture stand for 5 minutes to puff up into a thick and smooth mixture. Then, add remainder of ingredients to the blender. Use the pulse function to combine the ingredients. Once mixed, pour mixture in round balls on to the dehydrator sheets. Place sheets into the Dehydrator and dehydrate for 8 hours until balls becomes a wrap-like consistency. Best serveed with marinated vegetables, cashew cream and guacamole.

SAVORY SNACKS

Optimum Dehydrators are capable of creating savory snacks to help you maintain a balanced diet and eat healthy all day. Here are a few of our favourites:

Kale chips:
(recipe by kristie ord)

Serving Size: 3 trays

Ingredients:

  • 8 packets of kale, stems removed
  • 1 cup cashew nuts, soaked
  • 1 tablespoon nutritional yeast
  • 2 teaspoons lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon salt

Directions:

A blender, such as the Optimum 9200 or 9400, is recommended for use in the first portion of this recipe.

First, blend all ingredients except for the kale until creamy. Then, sprinkle kale into mixture and blend. Once blended, place mixture in circles onto dehydrator sheets. Place sheets into the Dehydrator and dehydrate at 48 degrees for 4 hours or until chips are slightly crunchy.

SWEET POTATO CHIPS
(recipe by kristieo ord)

Ingredients:

  • 3 sweet potatoes
  • 6 teaspoons coconut magic coconut oil
  • 1 teaspoon paprika
  • 2 teaspoon Himalayan salt

Directions:

Mandolin the sweet potatoes in to thin strips and place on dehydrator sheets. Then, mix together the coconut oil, paprika and Himalayan salt. Spread mixture into the sliced potatoes. Place dehydrator sheets into the Dehydrator and dehydrate at 48 degrees for 12 hours or until the chips are crispy.

Onion Rings

Ingredients:

  • 1 large white onion
  • 4 tbs cold pressed olive oil
  • 2 tbs water
  • 1 teaspoon Himalayan salt
  • 1 cup grounded golden flax meal
  • 2 tsp sweet paprika
  • pinch of cayenne pepper

Directions:

Mix the olive oil, water and Himalayan salt together in a bowl. Mix flax meal, paprika and cayenne together in another bowl with a bit of Himalayn salt and pepper. Mandolin the onion, then dip the rings into the olive oil mixture, soaking each ring. Once soaked, cover each ring with the dry flax meal mixture and place on dehydrator sheet. Place sheet in Dehydrator and dehydrate for 10 hours or until onion rings are crispy.

CORN CHIPS

Ingredients:

  • 5 cups fresh corn kernals
  • 1 cup cashews
  • ½ cup shallots
  • 1 clove garlic
  • 1 teaspoon salt
  • ½ teasoon cumin powder
  • ½ teaspoon pepper

Directions:

A blender, such as the Optimum 9200 or 9400, is recommended for use in the first portion of this recipe.

First, blend all ingredients together until smooth. Then, spread the smooth mixture onto two dehydrator sheets. Use a spatula or back of a knife to score into 8 triangles or size and shape of your preference. Place sheets into the Dehydrator and dehydrate at 48 degrees for 8 hours or until chips are dry on top. Flip onto mesh screen and continue to dehydrate until the chips are dry.

COCONUT OR ZUCCHINI BACON

Ingredients:

  • 3 coconuts or 4 zucchinis
  • ½ cup cold pressed olive oil
  • 1 tbs coconut nectar
  • 1 tbs lemon juice
  • 1 tbs onion powder
  • 1 tbs tamari
  • 1 garlic clove
  • 1 teaspoon cumin powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon Himalayan salt
  • 1.2 teaspoon paprika

Directions:

Remove flesh from the coconuts or zucchini and mandolin in to strips. Mix remainder of the ingredients into a bowl and marinate for 1 hour. Place coconut or zucchini strips onto dehydrator sheets. Then, spread mixture onto each strip. Place dehydrator sheets into Dehydrator and dehydrate at 48 degrees for 4 hours. Remove from Dehydrator and flip strips onto mesh screen. Continue to dehydrate for a few hours or until strips are crispy.

Copyright Athena Solutions Pty Ltd

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