Oven Dehydrated Pears

Oven dehydrated pears make for a nice snack or addition to salads if you’re hankering for something crunchy and sweet.

I’ve been wanting to try my hand at dehydrating food for a while. The only problem is, I don’t have a dehydrator. I kind of figured it would be too hard to do in the oven or wouldn’t really work because the temperature couldn’t get low enough. Thankfully I was wrong because investing in another kitchen appliance is just NOT something I want to do.

My first go at dehydrating food was pear chips. As usual, I had a bunch of pears waiting to be used up and figured now was as good a time as any. So after I peeled them, I got out my mandolin slicer and protective glove (please please please use one when using a mandolin slicer to protect your fingers) and got to slicing. I then soaked the pears in cold water + citric acid to help them from browning too much.

I was able to get my oven to 170°F/76°C, so that was a fun surprise. At that temperature, the pears took around 3-4 hours to get to the point of crispiness I was looking for.

Two thoughts about the pear chips once they were done and I got to sample them:

  1. They were good not great. Not sure they are worth the effort and time it took to make them.
  2. They would probably be a nice treat for salad (reminiscent of my beloved Fuji Apple Chicken Salad from Panera)
Prep Time 10 min Cook Time 12 min Rest Time 5 min Total Time 27 mins Calories: 186

Description

These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good. 

Ingredients

Instructions

  1. Preheat oven to 350F/180C. Line a baking sheet with a silicone liner or parchment paper and set aside.

  2. In a medium sized bowl beat shortening, cashew butter, and sugar until fluffy. 

  3. Add in egg and vanilla and beat again.

  4. Add milk and beat until smooth.

  5. Add in flour and baking powder and stir to combine. If using real butter, place in refrigerator for at least 30 minutes. If using shortening there is no need to chill the dough.

  6. Shape the dough into about 12 1-inch balls, and place onto your cookie sheet. Make sure to leave space between the cookies.

  7. Press each ball with a fork to flatten and create a crisscross pattern. 

  8. Place in the oven and bake for 10-12 minutes. Allow cookies to cool completely before serving. Store in an airtight container or freeze for later.

Nutrition Facts

Serving Size 1 cookie

Servings 12


Amount Per Serving
Calories 186
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 2.2g12%
Cholesterol 14mg5%
Sodium 6mg1%
Potassium 26mg1%
Total Carbohydrate 22g8%
Dietary Fiber 0.3g2%
Sugars 9.1g
Protein 3.3g7%

Calcium 13%
Vitamin D 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Here are instructions to make your own raw cashew butter. Make sure to source raw cashews, as roasted cashews are considered to be moderate salicylates. 

My favorite gluten free flour blend is still the all-purpose blend from Silvana’s Kitchen. You can find the recipe hereYou can find the recipe here

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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (depending on portion size). 

Keywords: cookies, cashew butter, raw cashews, low salicylate, vegetarian, dairy free, gluten free, soy free, dessert, cookies

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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