Ingredients
- 2 3/4 cups oat flour
- 5 3/4 cups flax seeds (whole)
- 1 1/8 cups coconut oil, melted
- 1 1/2 cups agave nectar
- 2 3/4 cups water
- 3/8 cup vanilla
- 2 3/4 pounds fresh blueberries
Instructions
- Mix the oat flour, flax, oil, agave, water and vanilla and let the batter stand while you rinse the blueberries. Whole flax swells as it sits and thickens the batter; used straight away it spreads far too thin.
- Fold the blueberries in last with a spatula, lifting rather than stirring. A burst berry bleeds through the batter and that patch stays wet long after the rest is done.
- Spoon rounds onto a lined tray and coax them into shape with the back of the spoon. Leave gaps between them: they do not spread, but air moving around each one is what colors the edges.
- Start hot. Dehydrate at 140 °F for 1 hour — that first stage sets the surface, and a set surface is what stops a pancake slumping into the tray.
- Then drop the machine to 115 °F and give them 2 hours. The rest of the water leaves slowly at the lower setting, which is what keeps the inside soft.
- Turn them over between the two stages. The underside sits against the sheet and will still be pale and damp if it never gets flipped.
- They are ready when the top is dry to the touch and the middle still gives under a finger, like a pancake off a pan. Dried all the way to a cracker has gone too far.
- Eat them warm the same day, or let them cool and shut them in a container in the fridge for up to three days. There is too much fresh fruit in these for them to sit on a shelf.
Nutrition
| Per 1 oz (28 g) | Per 100 g | |
|---|---|---|
| Energy | 119 kcal | 419 kcal |
| Protein | 2.1 g | 7.4 g |
| Fat | 6.1 g | 21.6 g |
| saturated | 3 g | 10.7 g |
| Carbohydrate | 11.4 g | 40.2 g |
| sugars | 4.7 g | 16.7 g |
| Fibre | 2.3 g | 8.1 g |
| Sodium | 2 mg | 9 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
