Going to go out on a limb here for Dehydrator Monday. I came across this site www.backpackingchef.com the other day and thought it was interesting. Now, just to be honest, I have not yet tried the recipes on this site. However, they do look interesting to say the least. The recipe I have decided to share today is from this site. Since Thanksgiving is in just a couple of days I thought the recipe for Pumpkin Pie Bark sounded good. Give it a try and let me know your thoughts!
Pumpkin Pie Bark
· No-Crust Pumpkin Pie! Just add water.
· Makes a chewy snack while hiking.
· High in Vitamin A and fiber.
· 1 15 ounce can pumpkin
· ¼ cup real maple syrup
· 2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, allspice)
Combine pumpkin with maple syrup and pumpkin pie spice. Use real maple syrup for best results. Stir until ingredients are mixed well. You don't need to use a blender.
Spread thinly (about eighth inch) on dehydrator trays covered with Excalibur Paraflexx® sheets, parchment paper, or plastic wrap.
Dehydrate at 135° for eight hours until brittle. After about five hours, flip the bark over using the “flip-trick” as follows: Place a spare dehydrator tray on top of the Bark and flip the two trays over so that the bottom side of the Bark is now facing up. This will ensure complete drying. The flip-trick is very easy with Excalibur Dehydrator trays. If you don't have an Excalibur, just peel the bark off when the bark is dry enough to hold together and turn it over.
Yield: One 15 ounce can of pumpkin barks down to 1 ½ cups weighing four ounces.
No-Crust Pumpkin Pie
· ½ cup Pumpkin Pie Bark
· ½ cup water
Pumpkin Pie Bark dissolves in hot or cold water. If you want hot pie, stir the Bark with hot water until creamy. I use my candle stove to gently warm the water for pumpkin pie.
Garnish with chopped walnuts or pecans if desired.
Again, the full recipe can be found here http://www.backpackingchef.com/pumpkin-pie-bark.html