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 scone recipe, I re-hydrated strawberries in water a few minutes before proceeding in hopes that they would be more like fresh.
Review and Opinions
I received samples of Crunchies dried fruit to try and review. All opinions and thoughts about the product are mine.
- I liked tossing in the Crunchies Freeze-Dried fruit to plain or vanilla yogurt especially topped with granola or bran cereal.
- The Crunchies Freeze-Dried fruit added great color and interest to the chocolate bark. I would use them again in this way.
- Using the Crunchies Freeze-Fried fruit in this scone recipe was disappointing. Readers have expressed their thought as well both in lack of flavor and overall dryness of the scone.
If you have experience baking with freeze-dried fruit, I’d love to hear how it worked out for you and any suggestions you have.
Besides the strawberry scones recipe I have links below to other scone recipes that have proven results that I think you will like. 🙂
Dried Fruit Strawberry Scones
- 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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