PANTRY SHELF LINERS RECIPES

Steps:

• Start with clean hands, equipment, and countertops.
• Peel the kiwi by cutting it in half and gently running a spoon between the fruit and the skin to remove. Alternatively, you can use a vegetable peeler and peel pole to pole, or skip peeling entirely (thoughly wash the skin if this is the case).
• Slice the kiwis into ~¼" inch slices and arrange them on a dehydrator rack. If you have them, mesh tray liners will make removal easier once they are dry.
• Optional: Sprinkle a pinch of cane sugar over each slice of kiwi.
• Dehydrate at 135°F / 57°C for 10-18 hours until dry and leathery in texture (see Note 1).
• Storage Tips

Steps:

• Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. In a separate bowl, whisk together the butter or coconut oil, egg whites, vanilla extract, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the cranberries.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch and a toothpick inserted into the center comes out clean. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.