The Solar Food Dryer by Eben Foder will teach readers a new way of cooking and baking foods using a solar dryer. Learn to build a solar dryer to fit specific needs, follow the guidelines Foder provides. Find new and exciting recipes that can be used with a solar dryer. Find this excerpt in Chapter 3, “How Big a Dryer Do I Need?”
A delicious, nutritious treat that makes a great snack or mini powerbar. “My children were raised on this great candy substitute,” says Judi. “I love the sesame seed/banana flavor, but I have made this with almonds and cashews or whatever is on hand, so you can experiment with the nuts and type of nut butter used.”
- 1 cup packed dried bananas (8 oz. weighed)
- 3 tablespoons raw sunflower seeds
- 3 tablespoons raw sesame seeds
- 1 tablespoon peanut butter
- 1/4 cup (approx.) dried, shredded, unsweetened coconut
- Put the raw sesame seeds in the bowl of a food processor and blend until like a flour. This will take a while, and they won’t break down completely. Then add the raw sunflower seeds and continue blending until the sunflower seeds are finely blended. You do not need to reduce them completely to flour. Remove this seed mixture and place in a bowl for now.
- Chop the dried bananas into 1-inch pieces and measure 1 cup, firmly packed. Blend in the food processor until they form a ball. Break the ball of banana apart and blend once more until it again forms a ball. Break apart and add the chopped seeds back into the processor. Add the peanut butter and blend the mixture again until it becomes slightly crumbly.
- Place the dried coconut on a plate. Take one heaping tablespoon of the banana mixture, firmly pack it into a small log shape about 1-1/2 inch long, and firmly roll the “log” in the coconut. Don’t be afraid to pack it in the coconut to provide a thick coating. Store in the refrigerator or vacuum pack and freeze for later.
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Reprinted with Permission from The Solar Food Dryer and Published by New Society Publishers.