Dehydrated Recipes

Peach Rice Cakes | Commercial Dehydrators

Enjoy these tasty rice cakes for breakfast.

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Machine recommendation
Recommended machine
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Serves
Makes ten 3 & 1/2-inch cakes
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 1 cup chopped ripe peaches
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons chopped fresh parsley
  • 2 cups cooked long-grain white rice
  • 1/4 cup lemon juice
Ingredients
macros
  • 1 cup chopped ripe peaches
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons chopped fresh parsley
  • 2 cups cooked long-grain white rice
  • 1/4 cup lemon juice
Instructions
  1. In blender, combine the peaches, applesauce, and parsley and blend until smooth. Pour the puree into a medium bowl and add the remaining ingredients. Mash for 1 minute with a potato masher to combine (do not use a blender or mixer).
  2. Using a 1/2-cup measure, scoop the mixture onto drying sheets set on dehydrator trays. With the potato masher, lightly tap each cake 4 to 5 times to flatten it down and form a 3 & 1/2-inch diameter cake. Dehydrate at 125°F (52°C) for about 12 hours; flip the cakes over onto the dehydrator trays after 6 hours; remove and discard the drying sheets. When dehydrated, the cakes will be hard, completely dry, and snap when bent.
  3. Store in canning jars or vacuum seal with one 100 cc oxygen pack, and double-bag in Mylar until needed. Stored this way, they will keep 5 or more years.
TO PREPARE
  1. Dip each cake in boiling water for 15 seconds and no more. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Place the cakes in the hot skillet and cook for 30 seconds on each side.
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Machine recommendation
Main image
Prep time icon
Serves
Makes ten 3 & 1/2-inch cakes
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 1 cup chopped ripe peaches
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons chopped fresh parsley
  • 2 cups cooked long-grain white rice
  • 1/4 cup lemon juice
Ingredients
macros
  • 1 cup chopped ripe peaches
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons chopped fresh parsley
  • 2 cups cooked long-grain white rice
  • 1/4 cup lemon juice
Instructions
  1. In blender, combine the peaches, applesauce, and parsley and blend until smooth. Pour the puree into a medium bowl and add the remaining ingredients. Mash for 1 minute with a potato masher to combine (do not use a blender or mixer).
  2. Using a 1/2-cup measure, scoop the mixture onto drying sheets set on dehydrator trays. With the potato masher, lightly tap each cake 4 to 5 times to flatten it down and form a 3 & 1/2-inch diameter cake. Dehydrate at 125°F (52°C) for about 12 hours; flip the cakes over onto the dehydrator trays after 6 hours; remove and discard the drying sheets. When dehydrated, the cakes will be hard, completely dry, and snap when bent.
  3. Store in canning jars or vacuum seal with one 100 cc oxygen pack, and double-bag in Mylar until needed. Stored this way, they will keep 5 or more years.
TO PREPARE
  1. Dip each cake in boiling water for 15 seconds and no more. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Place the cakes in the hot skillet and cook for 30 seconds on each side.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/