- 1 Jar Apple Sauce 28 oz (796 ml)
- 1 Banana
- 6 Dates, chopped
- ⅓ Cup Flax Seeds (79 ml)
- 2 Tbsp Honey (30 ml)
- 1 Tbsp Agave Nectar (15 ml)
- 1 Tbsp Cinnamon (15 ml)
- ½ Cup Orange Juice (118 ml)
- 2 Apples, shredded
- 1 Cup Oatmeal, uncooked (236 ml)
- ½ Cup Coconut, shredded (118 ml)
- 3 Cups Rice Krispies Cereal (708 ml)
- Add apple sauce, chopped dates, banana, honey, cinnamon and flax seeds to blender. Let this sit to soften up the dates while you get the other things ready.
- Peel, core and shred two apples. Combine with orange juice in a large mixing bowl. Mix it around a bit to keep the apples from turning brown. Add oatmeal, coconut and Rice Krispies to the mixing bowl and stir.
- Turn the blender on for about two minutes or until everything is well blended.
- Dump blender contents into mixing bowl and mix well.
- Pour mixture into a large bag or jerky gun. If using a bag, cut a ½ inch hole in one corner.
- Cover dehydrator trays with Excaliber Paraflexx sheets or parchment paper. Make lines of apple jerky on trays. Should make three trays if using an Excalibur Dehydrator.
- Dry at 135° F for about nine hours. At five hours, take off the paraflexx sheets and continue drying. Will dry similar to fruit leather.
- Let cool and cut strips in two or three pieces.
The jerky turns out great if you follow these precise steps. Our first batch didn't turn out so well because they weren't in the oven for long enough, but we learned from our mistake the and so the second batch came out delicious. Everyone from the class seemed to enjoy it. It would be a great item your menu to pack for a trip.
(2014) Rutherford, Al. Apple Jerky. Retrieved from: