Check this out do-it-yourselfers! I came up with a way to get in both your fruits and your veggies into a fun snack. The kids are going to like this one too because the colors are bright and the form is familiar. Last seen as a high-sugar, electric-colored, attached-to-plastic, cartooned treat on the supermarket shelves…down at their level so they won’t miss it. You will say “yes” to this version.
These are awesomely healthy plant roll-ups. I recommend them for both kids and people who think they’re grown up alike. They’ve got antioxidants, fiber, natural colors and flavors all over the place. The ones over in the snack aisle just don’t compare.
You can use a dehydrator if you have one, or the convection setting on your fancy oven, but you’ll also be successful with a conventional oven. It does take several hours however those are unattended hours you can use to read a book or prepare another recipe from this blog. When they are dry, you simply peel them right off the parchment paper on which they were dehydrated. So easy!
We are coming up on the spring produce season so many of the following fruits and vegetables will be at their peak of freshness, flavor, and nutrient content. Choose the combination that intrigues you the most from my recipes or try all three. Roll ’em up and toss ’em in your bag (purse, gym, work) because they’re very portable.
- 4 cups granny smith apples, peeled , cored, and chopped
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon cinnamon
- Preheat oven to 140℉. Use the convection setting if you have one to decrease the dehydration time. Place all ingredients in a blender and blend until very smooth.
- Transfer mixture to a parchment paper lined, rimmed baking sheet. Use an offset spatula to spread the mixture to an even ⅛ to ¼ inch thickness.
- Leave in the oven for 8-12 hours. Or use a dehydrator following manufacturers directions.
- The plant leather is ready when it is no longer sticky.
- Cut leather into pieces while still on the parchment paper. Tie with twine.
- Store in an airtight container for up to a week.
Pear Sweet Potato Plant Leather
2 anjou pears, peeled, cored, and chopped
1 sweet potato, baked, peeled, and chopped
2 tablespoons chocolate or regular balsamic vinegar
2 tablespoons water
1 tablespoon candied ginger
Tomato Mango Strawberry Plant Leather
1 pint cherry tomatoes
1 mango peeled, pitted, and chopped
1 cup strawberries, hulled
1 tablespoon white balsamic vinegar
2 tablespoons water
2 tablespoons mint, chopped