Nature7 569540 Bedienungsanleitung Seite 17

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2 hours. Place the dried mixture into an air-
tight container.
RECOMMENDATIONS: If you wish to make traditional
triangular shape corn chips, make shallow cuts
in the mixture before inserting the trays into the
food dehydrator. If you do not make the cuts in
the mixture, irregular shapes will result when it is
broken up.
Zucchini
roll ups
• 2 large zucchini
• 2 cups of water
• 1 1/2 a cup of flax seeds
• 1 clove of garlic
• 1 teaspoon of dried oregano
• 1 teaspoon of dried rosemary
• 1/2 a teaspoon of sea salt
1. Set the dehydrator temperature to 40 °C. Place
baking paper on to two trays.
2. Pour the water into a blending jar and add
chopped up zucchini. Blend this mixture until
smooth.
3. Add the remaining ingredients into the blend-
ing jar and mix until fully combined.
4. Pour the mixture on to the prepared trays with
baking paper creating a layer about 0.5 cm thick.
5. Insert the trays into the food dehydrator. Leave
it in the food dehydrator for 5 to 6 hours. Then
flip the mixture over and dry for another hour.
After taking it out, cut it into the desired shapes.
Coconut
roll ups
• 2 cups of raw coconut pulp
• coconut milk from a fresh coconut
• 1/2 a teaspoon of sea salt
1. Set the dehydrator temperature to 40 °C. Place
baking paper on to two trays.
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FD500W
2. Blend the coconut in the blending jar and grad-
ually add the coconut milk until you achieve a
consistency enabling it to be spread.
3. Pour half the mixture on to each prepared tray
and spread it out to create a 0.5 cm thick layer.
Place the trays into the food dehydrator and
dry for 8 hours. Then flip the dried mixture over
and allow to dry for a further 8 hours in the
food dehydrator.
4. The roll up must be flexible. Fill the finished roll
ups with your favourite toppings and make the
roll ups, and then cut them as desired.
Coconut
yoghurt
• 3 x 400 g of canned coconut milk
• 5 tablespoons of yoghurt with live cultures (e.g.
white Hollandia yoghurt)
• 2 tablespoons of honey
• 2 tablespoons of tapioca flour
• Clean dry 200 ml glass yoghurt jars
1. Set the temperature of the food dehydrator
to 40 °C. Arrange the food dehydrator trays to
be able to insert the jars for the cultivation of
yoghurt.
2. In a suitable container, heat the coconut milk to
a temperature of 70 °C. It must not boil. If you
are not certain, use a suitable thermometer.
3. Take out a small amount of the coconut milk.
Into the removed milk, add the tapioca flour
and mix together thoroughly to create a runny
mash. Then add this mixture to the main warm
coconut milk and while stirring, raise the tem-
perature to 85 °C, and take off the heat when
this temperature is reached. It must not boil.
4. Put the coconut milk aside and allow it to cool
down to body temperature.
5. When the milk is at body temperature, add 5
tablespoons of yoghurt to it and 2 tablespoons
of honey, then mix together thoroughly. The
mixture must not be hot, otherwise the yoghurt
cultures will be destroyed and yoghurt will not
be created.
User's manual
6. Pour the mixture into the glass jars and close
the lid.
7. Place the glass jars into the food dehydrator
and leave them there for 7 to 9 hours. Yoghurt
must have a firm consistency, however, after
cooling down, the consistency will be even
firmer.
8. Store in a refrigerator and consume within a
week.
White milk
yoghurt
• 4 cups of tasty quality milk
• 4 teaspoons of yoghurt with live cultures (e.g. white
Hollandia yoghurt)
• Clean dry 200 ml glass yoghurt jars
1. Set the temperature of the food dehydrator
to 40 °C. Arrange the food dehydrator trays to
be able to insert the jars for the cultivation of
yoghurt.
2. In a suitable container, heat the milk to body
temperature. The milk must not be hot, other-
wise the yoghurt cultures will be destroyed and
yoghurt will not be created.
3. Add 4 teaspoons of yoghurt into the warm milk
and mix thoroughly.
4. Pour the mixture into the glass jars and close
the lid. You may also place your favourite jam
into the bottom of the jar before pouring in the
milk.
5. Place the glass jars into the food dehydrator
and leave them there for 7 to 9 hours. Yoghurt
must have a firm consistency, however, after
cooling down, the consistency will be even
firmer.
6. Store in a refrigerator and consume within a
week.
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Fruit roll ups with
strawberries
• 500 g of fresh halved strawberries with stems
removed
• 300 g of apple purée (e.g. made by blending freshly
peeled apples)
• piece of vanilla pod
• cane sugar for sweetening
1. Set the temperature of the food dehydrator to
70 °C.
2. Place all the ingredients into a blending jar.
Blend the mixture until it is sufficiently smooth.
Cane sugar may be added for sweetening.
3. Pick the mixture up using a spoon and spread it
evenly on the trays.
4. Place the trays into the food dehydrator and
dry for 6 to 7 hours or until the material is plia-
ble. Roll the dried sheet into a roll and cut into
pieces to your preferred size.
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