Freeze dried fruit
I like them as a tasty and nutritious addition to yogurt but I wanted to see how they worked as a baking ingredient.
Raspberry Pistachio Chocolate Bark using dried fruit
They worked well and added crunch, color and texture for an easy chocolate bark. The slight tartness of the freeze-dried fruit is a nice contrast to the smooth, sweet chocolate.
Melt chocolate, stir in freeze-dried fruit and chopped nuts. I used raspberries and pistachio but try other fruit/nut combinations too. Pour and spread mixture onto a silicone mat and top with additional fruit and nuts. Refrigerate until completely cool and hardened; break into pieces.
Baking with Freeze Dried Fruit
For this scones recipe, I re-hydrated strawberries in water a few minutes before proceeding. They worked just as I hoped in this yummy scone recipe and I would use them again.
Strawberry Scones using Freeze Dried Fruit
- 3/4-1 cup Crunchies freeze-dried Strawberries
- 1 cup warm-hot water
- 2 cups flour
- 2 Tbs. sugar
- 1 Tbs baking powder
- 1/4 tsp salt
- 5 Tbs. chilled butter, cut into small pieces
- 1 egg
- 1/3 cup milk
- 1/3 cup heavy cream
For the Glaze:
- 1 cup confectioners’ sugar
- 1/2 tsp. melted butter
- tiny pinch salt
- about 1 1/2 Tbs cream or more for desired consistency
- Line a baking sheet with parchment or silicone mat.
- In a small bowl, combine the freeze-dried strawberries and water; allow to sit for 10 minutes.
- In another small bowl, stir the egg, milk and cream together.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry blender or your favorite method, cut the butter into the dry ingredients until crumbly.
- Drain the re-hydrated strawberries and blot with paper towel to remove extra liquid.
- Add the strawberries to the cream and egg mixture. Pour into the dry ingredients and gently stir just until dough comes together. Turn dough onto a floured surface and divide in half. Form each portion into a 5-inch round. Cut into 6 wedges and place on baking sheet. Bake 20-22 minutes or until tops are nicely browned. Transfer to cooling rack
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