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.
Ingredients:
·
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
Ingredients:
·
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
No comments:
Post a Comment