I’m sure I’m not the only one that looked at the new dehydrating racks and thought “Could they be used for baking?” The answer is yes. Today I baked a full batch of drop cookies, over three dozen, in two Sun Oven loads. The same as it would have taken to bake them in a conventional oven. The top layer baked slightly faster, but by less than five minutes, pretty much the time it took to take the top layer inside and transfer the cookies to a cooling rack.
Sun Oven Muesli Cookies
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/4 cup fresh orange juice
1 cup muesli (I used Bob’s Red Mill)
1/2 cup raisins
1/2 cups chopped almonds
1/2 cup old-fashioned oats
Set Global Sun Oven out to preheat. Line racks with parchment paper or silicone baking mats.
Sift together first six ingredients, flour through salt, into a medium bowl. Set aside.
With an electric mixer beat the butter and the sugar in a large bowl until light and fluffy. Slowly beat in the orange juice and egg. Stir in the flour mixture until well blended. Stir in the muesli, raisins, nuts, and oats.
Drop rounded tablespoonfuls of dough about 2 inches apart on prepared racks. Smooth tops slightly with moistened fingers. Bake in Sun Oven until surface is set. Cool cookies completely on a rack. Store in airtight containers.
Makes about 3 1/2 dozen.