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Dehydrating is a great way to make delicious, nutritious raw vegan treats! There is a bit of a learning curve to dehydrating, so be patient. It’s worth the little extra time it takes.

Below are some answers to commonly asked questions I get about using a dehydrator.

For some delicious recipes using your dehydrator, check out my YouTube Series that's all about dehydrators!   

How much time will my food take to dehydrate?

The total amount of time will depend on several things – the amount of moisture in your ingredients, the type of dehydrator you have, and the humidity and temperature of the room when you’re dehydrating. Keep checking your food until it reaches the desired consistency.

To speed up the dehydrating process, wait until the ingredients hold together well enough to remove the paper and flip. Once you’ve done that, continue to dehydrate until done.

To flip your ingredients, first remove the tray from the dehydrator. Place an empty tray and grid on top of the ingredients. Hold both sides firmly and flip them over onto the tray with no paper. Then, slowly peel off the paper and place them onto the new tray and back into the machine.

Can I add seasoning to my recipes?

Many of my cracker recipes call for dulse flakes or wakame seaweed. Both of these seaweeds will give your recipes a salty taste without the added sodium — plus they have iodine and minerals. You can use salt, too, if that’s in your diet.

What’s the best way to store my dehydrated food?

When storing your dehydrated food, it’s best to keep it in a sealed, airtight container at room temperature. If your crackers or other treats sit in moisture, such as a humid room, they’ll begin to soften slightly and rehydrate. Most crackers, cookies, and crispy breads will keep for about one week in a tightly closed container at room temperature.

What temperature should I set my dehydrator at?  

I never run my machine over 115 degrees Fahrenheit. Food cooked at up to 118 degrees Fahrenheit is still considered raw; I like to keep it below that temperature.

I’m not sure which dehydrator is best for me. Which dehydrator do you use?

My dehydrator is an Excalibur nine-tray digital model. It works great for all my recipes! I also used the Excalibur four-tray model for ten years, and while I do feel it dehydrates a bit more slowly due to airflow, it worked really well, too.

What sheets should I use with my dehydrator?

I use the Premiflexx brand. They are proven to be safe, and none of the non-stick qualities of the paper come off on your food. The sheets last many years, so they are a good investment. Just wipe them off with a damp rag when you’re done with a recipe. You can also use parchment paper!

A word about crackers

My crispy cracker recipes are hard to over dry, so don’t be worried about leaving them in your dehydrator overnight or while you go to work. Crackers with no fat hold together well only when the batter is thick enough, so try to be consistent with the thickness.