Raw Apple Almond Bars – Dehydrated
Pull out your dehydrator and get ready to make these delicious raw apple almond bars. You’re going to love this recipe from the Prairie Fruit Cookbook. It was one of the recipes I turned to after harvesting my apple tree; I almost forgot how amazing these bars are.
I do not follow a Raw Diet, I just enjoy good food and easy to make food. These bars meet both of those criteria. By keeping the dehydrator at 115°F (46°C) they also happen to meet the criteria for raw food. Bonus!
Raw Apple Almond Bars
A super easy raw apple and almond bar. It's dehydrated at a low temp meeting the raw food criteria. If you love apples and almonds, this is the perfect take along snack.
Servings: 24 bars
Ingredients
- 1 cup almonds
- 3 apples
- 1/4 cup honey
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp almond extract
Instructions
- Grind almonds in food processor until coarse.
- Core and slice apples into quarters (no need to peel). Add to food processor and process until fine.
- Add honey, cinnamon, nutmeg and almond extract to food processor
- Blend well.
- Spread mix on lined dehydrator screens (para flex sheets, plastic wrap or parchment paper) at least ¼ - ½ inch (6 - 12 mm) thick. *
- Score and separate the mix into bar shapes.
- Dehydrate at 115°F (46°C) for 12 to 14 hours, flipping bars halfway through. This will help prevent sticking to sheet. Time varies depending on how full your dehydrator is, humidity, type of dehydrator, etc.
- Bars should be dry throughout but still pliable.
- Cool completely and store tightly sealed in a dry, dark place for several months.
Notes
Makes 18-24 bars 1x3 inch (2.5x7 cm)
*A reader suggests spraying parchment with oil spray to prevent sticking.
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Nutrition Facts (per serving)
Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Sodium: 1mg | Fiber: 1g | Sugar: 6g | Iron: 1mg
Here are a few photos of the process.
After combining everything in the food processor, spread mix on lined dehydrator screen 1/4-1/2 inch thick. You can use parchment paper, plastic wrap or the paraflex sheets that come with your dehydrator – DO NOT use wax paper.
It’s easiest to make the bars before dehydrating (guess how I know that!). Score the mix into bar shapes.
Depending on the humidity of your house and how thick your bars are, it will take almost a full day to get them dry enough. They should be dry but pliable (bendable).
Can you make these in an oven?
You probably can, but I haven’t tested that process. Since most ovens don’t go much below 175°F, you wouldn’t be able to meet the raw criteria. You can try baking them at a higher temp and just keeping a close eye on them.
If you try making them in the oven, let me know how it works out!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.
