Sentences with phrase «dehydrator sheets»

Divide the mixture between two Non-Stick Dehydrator Sheets.

Dehydrate at 115 for 4 - 6 hours, until you are able to peel the Non-Stick Dehydrator Sheets off, leaving the large cracker intact.

Place on dehydrator sheets and dehydrate at 110 degrees until desired crunch is achieved.

Next time, I will probably do 3:3, since that would use the entire bag of seeds from Trader Joe's and fill up both of my jelly roll dehydrator sheets.

Dehydrate at 105 degrees on mesh dehydrator sheets for approximately 15 - 18 hours, or until peppers have softened to your liking.

Spread out on lined dehydrator sheets and dehydrate for about an hour.

If the dough is thick enough to hold together yet easy to spread, you are ready to spread the dough on two non-stick dehydrator sheets.

Flip the bread directly onto the mesh trays, remove the dehydrator sheets, and score each tray of bread into 6 slices.

Spread on two dehydrator trays lined with nonstick dehydrator sheets and dehydrate at 118 °F for 24 hours, flipping halfway through.

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.

When spreading the batter onto the silicone mat (or the dehydrator sheets), the layer should be paper - thin.

Spread the vegetables onto two Teflex - lined dehydrator sheets, and dehydrate for an hour before serving them warm.

Spread the corn chip mixture onto a silpat or dehydrator sheets.

measure to scoop, and drop onto dehydrator sheets.

You can use the dehydrator sheets as well, but parchment is cheaper and works great.

Then pour into solid dehydrator sheets and dehydrate for about another hour.

Form mixture into bread slices on your dehydrator sheets (see video for how to do this).

If you're using a dehydrator, the dehydrator sheets work just fine.

Dehydrator Sheets (3 - Pack, Silicone) 4.

Roll out cookie dough between 2 sheets of parchment paper / Teflex dehydrator sheets to 1/4» thickness.

14 + days: Lay kefir grains out on a cookie sheet or dehydrator sheet.

Spread on a teflex or fruit leather dehydrator sheet.

Remove the coloured mixture onto a Teflex dehydrator sheet, and continue with other colours, one at a time.

Place the kale pieces onto a baking sheet, or dehydrator sheet if using, and make sure not to stack them at all (this may require multiple sheets)

Place dough onto a mesh dehydrator sheet or a parchment lined baking sheet (if you are using the oven).

Then spread them out on a dehydrator sheet and dehydrate overnight.

Spread out on a lined dehydrator sheet and dehydrate for about 2 hours, until softened a bit and warm.

Place on a dehydrator sheet and dehydrate for about an hour.

Pour onto a lined dehydrator sheet and dehydrate for about two hours at 110 degrees.

Let marinate for about 2 hours and then arrange the strips on a teflex dehydrator sheet.

However, I would recommend that after soaking you spread the nuts on a cookie sheet (or a dehydrator sheet) and let them dry out.

After they're done marinading, I laid them out individually on a dehydrator sheet and dehydrated them for about 1 hour at 115 degrees.

First thing you want to do is cut the ends off the rhubarb and slice about 1/4 inch thick, mix with a tbsp of lemon juice, lay them out flat on a dehydrator sheet, and dehydrate for about 30 minutes to an hour at 150 degrees.

Place on a dehydrator sheet and dehydrate for about an hour.

Place on a solid dehydrator sheet and dehydrate at 105 degrees until they are glazed and dry.

Spoon the flax seed dough into desired cookie shapes on a mesh dehydrator sheet and dehydrate at 90 degrees for 12 hours, or until crisp on the outside and gooey on the inside.

Spread 2 cups of the mixture into a dehydrator sheet lined with parchment paper.

Not exact matches

If you don't have a dehydrator, you can use a baking sheet and your oven set at a very low temperature.

Spread mixture onto Teflex - covered dehydrator trays and dehydrate at 115F for 2 to 4 hours or more, until pasta is dry enough and ready to be separated from the Teflex sheets.

Spread the mixture onto two Teflex - covered dehydrator trays and dehydrate at 115F for 2 - 4 hours, until pasta is dry enough and ready to be separated from the Teflex sheets.

If one of the mixes turns out too sticky and not firm enough, rolling it between a Teflex sheet and a sheet of parchment paper and drying a little in the dehydrator should ease the cutting / shaping process.

I found frozen cranberries at the regular grocers, and put them in the dehydrator — once they've been in for a while, flatten them, and wait for them to turn dark red — I found it best to use the non-stick sheet used for making fruit leather.

MAGIC MILL Professional Food Dehydrator Machine, 6 Stainless Steel Drying Racks, Multi-Tier Food Preserver, Digital Control BUNDLE BONUS 2 Fruit Leather Trays, 1 Fine Mesh Sheets, 1 Set Ovens Mitts

Spread the kale on mesh - lined (with or without Paraflexx sheets) dehydrator trays.

However, I do dehydrate some of my almond pulp in my dehydrator on a fruit leather sheet, turning once until crisp - dry.

Place the mesh sheets onto your dehydrator trays.

If using a dehydrator, simply drop the batter by rounded tablespoons onto the mesh sheets, and dry at 118 degrees F for up to 24 hours, or until desired crispiness is achieved.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment lined cookie sheet.

Spread the mixture evenly on a sheet of parchment paper that you will have placed on the tray of a dehydrator.

The problem I had was that as the granola dried in my dehydrator it became a pretty solid sheet.