Because Rapadura is not separated from the molasses and is not subject to being heated at high temperatures, (it is
dehydrated at a low heat), the vitamins and minerals have been retained.
Not exact matches
Spread the mix onto dehydrator sheets and
dehydrate overnight
at 115 ˚F (45 ˚C), or if you don't have a dehydrator, spread onto a baking tray and bake in the over on a very
low heat or until the buckwheat dries out and gets a little crunchy.
Note that these will have a higher resistant starch content if you
dehydrate them, but you could also bake
at very
low heat (less than 130 °F).
Their vegetables are harvested
at peak flavor and quality and
dehydrated on
low heat to preserve nutrients (around 120 degrees).