In our “Bushels of Apples” presentation on February 25 at the Growing Local Conference we’ll be sharing taste samples of several recipes for dehydrated apples.  Here’s one of my favourites.  It’s also one of the many great recipes you’ll find in the Prairie Fruit book which will be available this spring.


Dehydrated Raw Apple Almond Bars
Serves: Makes 20 - 24 1x3” bars
  • 1 cup Almonds
  • 3 Apples
  • ¼ cup Apple Jelly or Honey
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • ½ tsp Almond Extract
  1. Chop almonds in food processor until fine; transfer to a bowl.
  2. Core and slice apples into quarters (do not peel). Chop in food processor until fine.
  3. Mix apples and remainder of ingredients into the almonds.
  4. Place heaping spoonfuls on lined dehydrator screens and form into bar shapes at least ¼“ (6 mm) thick.
  5. Dehydrate at 115°F (46°C) for 20 to 24 hours. Flip halfway through.
  6. Bars should be dry throughout but still pliable. Cool completely and store tightly sealed in a dry, dark place for several months.


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