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.
measure to scoop, and drop
onto dehydrator sheets.
Not exact matches
Remove the coloured mixture
onto a Teflex
dehydrator sheet, and continue with other colours, one at a time.
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.
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 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 1 to 1 1/2 cups of batter
onto dehydrator teflex
sheets.
Place dough
onto a mesh
dehydrator sheet or a parchment lined baking
sheet (if you are using the oven).
Pour
onto a lined
dehydrator sheet and dehydrate for about two hours at 110 degrees.
Spread the corn chip mixture
onto a silpat or
dehydrator sheets.
Spread the vegetables
onto two Teflex - lined
dehydrator sheets, and dehydrate for an hour before serving them warm.
Also, as soon as the entire «chip» holds its shape (after about 6 hours), peel it off the silpat / teflex
sheet, flip it remove the silpat / teflex
sheet, and then put the «chip» directly
onto the baking
sheet /
dehydrator tray.
When spreading the batter
onto the silicone mat (or the
dehydrator sheets), the layer should be paper - thin.
Flip the bread directly
onto the mesh trays, remove the
dehydrator sheets, and score each tray of bread into 6 slices.
Spread evenly
onto 2 or 3
dehydrator trays lined with teflex type
sheets.
(Cashews, however, only need to be soaked for about 4 hours) Rinse the nuts cleans Spread in a single layer
onto a
dehydrator (or baking)
sheet.