recipes ∙ 25
Directions
Take your tomato slices and place them on the
Food Trays making sure to leave space between
each slice. Sprinkle tomato slices with a dash of
salt, pepper, dried oregeno and dried basil. Set the
temperature to 140°F and let tomatoes dry for 6-8
hours. Flip halfway through the duration (approx.
3 hours into dehydrating cycle).
Check at 6 hours to make sure they are not
overdried. Once dried at a malleable consistency,
take the dehydrated tomatoes and compress them
in a jar layering them with the garlic cloves and
fresh basil. Sprinkle the rest of the dried oregano
along with the salt and pepper throughout the
layering process.
Pour in olive oil until all ingredients are submerged.
Cover and refrigerate.
Ingredients
2-3 lbs fresh tomatoes,
cut into ¼” slices
1 tsp dried oregano
1 tsp dried basil
Dash of salt & pepper
5 garlic cloves
10 fresh basil leaves
2 cups olive oil
soaked sundried tomatoes
soaked sundried tomatoes
chocolate Taco
waffles
2 tbsp cocoa powder
½ cup all-purpose flour
2
/
3
cup white sugar
1 large egg
2 tbsp canola oil
½ cup whole milk
Directions:
1.
Mix together cocoa powder, flour and sugar.
2.
Whisk together egg, oil and milk until smooth. Add dry ingredients and mix
until no clumps remain.
3.
Pour ¼ cup of batter onto your Mini Waffle Maker and cook until crispy on
both sides.
4.
Remove waffles and immediately drape over a rolling pin, or similarly sized
cylindrical object, to form taco shape. Let waffles cool on rolling pin
for 3 minutes, then place in freezer.
5.
Serve with ice cream, sprinkles and a caramel drizzle.
Ingredients:
∙ 24 ∙
