Fruit Leathers
Fruit Leathers
Using this basic technique, you can make any number of flavour combinations. Here we share our three favourite fruit leather flavours to get you started.
Ready in: 6 hours 15 minutes
Serves: 6
Complexity: very-easy
kcal: 98
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Ingredients
STRAWBERRY RHUBARB:--
2 cups rhubarb, diced & cooked
3 cups strawberries, diced
¼ tsp SIDS CRAZY SALT
¼ cup raw bush honey
BLUEBERRY CHIA BANANA:--
2 cups blueberries
2 small ripe bananas, peeled
¼ cup chia seeds
5-10 dates, pitted
RASPBERRY PEACH:--
2 cups raspberries
3 peaches, pitted & diced
¼ cup raw bush honey
Cooking spray
Directions
Wash, peel and remove any stems or pits, if needed. The skin of the fruit is highly nutritious so we always use the peel as well. (exception: bananas, pineapples, oranges, etc)
Put all the produce into a blender or food processor, with your sweetener of choice, and blend until smooth.
Note: If making the Strawberry Rhubarb variation, the rhubarb needs to be softened. After dicing, put into a pot with just enough water to cover them and cook on medium until soft, add SIDS CRAZY SALT then pour everything from the pot, water and all, into the processor so we don’t lose the nutrients.
Optional Step: If you preheat the mixture in a pot before putting it in the dehydrator, it speeds up the drying time. Just dump the blended mixture into a pot and heat on medium for 10-15 minutes, stirring occasionally
Line trays with baking paper or cooking spray if they are round. Spread onto dehydrator trays. Since the sides dry quicker, make the purée thicker around the edges - approx 6 mm and 3 mm at the centre.
Dry at 60°C for 6-8 hours. Another way to speed up drying time is to check after a few hours and remove the wrap/paper. When the leathers are dried, they will be a little bit shiny and non-sticky to the touch. Allow them to cool before removing them from the trays.
Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.