Sweet Zucchini Munch
Ingredients:
4 medium sized zucchini
¼ cup organic maple syrup
¼ tsp. Himalayan sea salt
1 cup unsweetened coconut flakes
Directions:
Rinse the Zucchini. Cut both ends off of the zucchini. Using a Benriner vegetable slicer, slice the zucchini into 1/8 “thick slices. Place the salt and maple syrup into a measuring cup and mix them together. Take two Excalibur dehydrator trays with teflex sheets. Take the zucchini strips and place them into a medium sized bowl. Pour the maple syrup sauce over the strips and make sure that both sides are coated with sauce. Lay the strips flat on the dehydrator trays. Do not stack them on top of each other. Take the remaining syrup sauce and pour it over the strips on the trays. Take ½ cup of the coconut flakes and sprinkle each piece of the zucchini with coconut. Place the trays into the dehydrator at 115 degrees and dehydrate for 8 hours. Remove the trays from the dehydrator and flip each piece over. Take the rest of the coconut and sprinkle it over each piece. Continue dehydrating for another 9 hours.
Place into the refrigerator in an airtight container. It will last for up to 1 month.
