Shared by Al Rutherford, North Bay, ON Canada
Add apple sauce, chopped dates, banana, honey, cinnamon and flax seeds to blender. Let this sit to soften up the dates while you get the other things ready.
Peel, core and shred two apples. Combine with orange juice in a large mixing bowl. Mix it around a bit to keep the apples from turning brown. Add oatmeal, coconut and Rice Krispies to the mixing bowl and stir.
Turn the blender on for about two minutes or until everything is well blended.
Dump blender contents into mixing bowl and mix well.
Pour misture into a large bag or jerky gun. If using a bag, cut a ½ inch hole in one corner.
Cover dehydrator trays with Excaliber Paraflexx sheets or parchment paper. Make lines of apple jerky on trays. Should make three trays if using an Excalibur Dehydrator.
Dry at 135° F for about nine hours. At five hours, take off the paraflexx sheets and continue drying. Will dry similar to fruit leather.
Let cool and cut strips in two or three pieces.
On the Trail:
Enjoy Apple Jerky with your morning coffee, as a trail snack or dessert.
Chef Glenn's Comments:
Thanks Al. Your Apple Jerky is a very creative concoction with lots of energy, nutrition, and tasty ingredients squeezed into one trail snack.
Your photos show how the Excalibur Dehydrator trays are perfect for a big job like this since they are larger and square with no hole in the middle.
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Chef Glenn's Oat & Apple Bark Recipe. Back issue of Trail Bytes.
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