I was wondering is there’s a mathematical formula we could use for “dehydrating” foods in a conventional oven or outside in the fresh air.
I’m craving flourless vegan flax crackers like a fiend (very much into food combining, so I want a flourless cracker for my nut-based raw dip/spread!). I don’t have the cash for a dehydrator at the moment, and I’m not interested in the packaged ones for different reasons (okay, okay, they’re too expensive compared to being able to whip some up at home).
Can you take a recipe that calls for dehydration at X temperature for X hours, and “dehydrate” the food in a conventional oven at 200 degrees or “warm” for 10-15 minutes with the oven door open? I know Natalia Rose has a rawvioli recipe where she does this, but her temp/time conversion is specific to that recipe.
Or maybe there’s a recipe where you leave the crackers out in the sun like sun tea or something??? I just haven’t been able to find the answer I’m looking for.
I’m open to any suggestions based on real-life experimentation.
Many thanks, K.