Dehydrating vegetables and then turning them into a powder is probably one of the best ways to reduce wasting food while keeping the full nutritional content and flavour of the food.
It also gives food a natural taste that is not enhanced by any additives, colourants or preservatives.
Powders from dried fruit and vegetables can also be used as a natural source of vitamins.
Where can I use my powders?
- Savory and sweet muffins
- Baby Purees
How to make powders:
- Cut your vegetables or greens into thin slices.
- Place them on the dehydrator and set the temperature to between 35 – 40 degrees celsius.
- Dehydrate for 8-10 hours or overnight. Vegetables should crumble easily in your hand once. dried, if not then dehydrate for 2-3 more hours.