When I was a kid, I couldn’t get enough of Fruit Roll-Ups. Chewy, colorful food that you could play with—magical stuff. Plus, mom felt good because she thought she was giving me a serving of fruit. Sadly, as many of you know, most foodstuffs out there on the shelves, especially those being marketed to families as “natural and healthy,” are full of processed sugars, preservatives and additives.
I am here to tell you that you can make delicious, wholesome fruit leather with only two ingredients. Shoot, you can make it with only one if you like—just the fruit. What a fruit leather should be made of.
I am a big believer that as adults, we should still be able to enjoy the same things that filled us with joy as children. You know you loved fruit leathers too—bring that fun back!
Makes: 2 large sheets of leather, you can cut down to the sizes you like to get about 2 dozen single servings.
Preparation Time: 8 hours
Oven instructions at bottom of post
Try to buy everything organic. Here’s why.
1 8oz package of raspberries (or any fruit you like)
1 tbsp raw, wild-harvested honey (sub maple syrup, sucanat or brown rice syrup)
Let’s Get Started:
Rinse your raspberries well.
Place them in the blender with the honey and blend until smooth. Want a fancy adult version of these nostalgic treats? Add a tbsp of Chambord Liqueur to your blender mix before dehydrating.
Pour some mixture on a Teflex sheet. Using a flexible kitchen spatula or butter knife, spread the pureed raspberries in a square shape about 1/2″ short of the edges of your Teflex. Be sure that the mixture is about 1/8″ thick, or evenly distributed enough that you cannot see any Teflex underneath, just vibrant red and raspberry seeds. You should fill two trays. Once your squares are formed, place them in the dehydrator set to a temperature of 95-100°F for about 8 hours. When the leather is dry, but slightly sticky to the touch, it is ready.
You want to be able to peel the leather off of the Teflex with relative ease. Test it, by peeling up a corner. If it comes up easily, and the center of your leather square is dry (but slightly sticky) to the touch, you are ready to start peeling the entire square off the Teflex.
You first want to cut out two squares of parchment paper to match the size of the Teflex sheets. You are going to transfer your leather to the parchment.
Now, you can just spread your raspberry mix on parchment instead of the Teflex for dehydrating, and once dry, cut that up directly into strips—eliminating the whole transferring step. But dehydrating the puree on the parchment makes it wrinkle, and the designer in me likes the look of flat strips of leather. Both preparations taste exactly the same though—deeelicious. So it’s up to you.
Back to the transfer.
Make sure your parchment is laying flat right next to you. Gently and slowly, peel up the edges of your fruit leather until entirely off of the Teflex and lay on the parchment. The side of the leather that was facing up on your Teflex, should be the side facing up on the parchment. Carefully press down so the leather sticks to the parchment.
Now, using kitchen scissors, cut the leather and parchment into strips about 3-4″ wide. Then cut those strips in half so you end up with approximately 7″ strips. Then roll ’em on up. Secure with a cute piece of string (I like the look of hemp twine with the parchment) or just lay the rolls next to eachother in an airtight glass jar.
If you don’t eat them all first, they can last for 4-6 weeks in an airtight jar on the counter, in the pantry or in the fridge.
These are a great snack to make for traveling too.
Just spread out your puree onto a Silpat Silicone Baking Liner (works best) or unbleached parchment paper. Heat an oven set to the lowest temp possible for 6-8 hours—until the center is dry (not crisp) and slightly tacky. Peel up and place on unbleached parchment sheet and cut and roll how you like.
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