Fruit Leather: Sneak The Fruits And Veggies In

We like this homemade fruit leather as it is a great no-mess, no-fuss snack food that is a very sneaky way to get the vegetables in. They are also:

• superfood • vegetarian • vegan • egg-free • grain-free • great for adults • great for lunchboxes

It’s better to make it yourself because most fruit leathers (rolls) available in the supermarkets have added sugars or high-fructose corn syrup, GM vegetable oils and trans fats as ingredients, as well as being covered in preservatives – please read the labels. Click here to find out how you can lower your blood sugar levels safely. This type of fruit leather can be eaten by children from the age of 12 months.

(Makes 2 trays/20 rolls)

Barnhoorn was inspired to create healthy recipes for her young daughter (hence the name of the book) as like many young toddlers she was against eating anything that looked like a vegetable.

What you will need:

• 2 cups (0.47 l) raw fruit, or fruit combination of your choice (e.g. berries, banana, mango, peach, nectarine, pear, pineapple)
• 1 cup (0.24 l) cooked apple or pear (or Mila’s Meals fermented apple sauce)
• 1 cup (0.24 l) cooked sweet potato, butternut, or beetroot (or a combination of these veggies)
• 1 tbsp moringa (optional)
• 1 tbsp baobab powder, or maca (optional)
• 1 tsp green powder (blend of chlorella, spirulina, wheatgrass, and barley grass) (this is optional)
• 1 cup (0.24 l) water or herbal tea
• 2 tbsp ground chia seeds (optional)
• Honey, maple syrup or stevia to taste (optional)
• 1 tbsp lemon juice
• 2 tbsp coconut oil

Method of preparation:

1. Wash the fruit thoroughly. De-stem, pit, peel, etc., as necessary.

2. Place the raw fruit, cooked apple/pear, cooked vegetables and super foods in a blender and blend.

3. Check for consistency. If it is too thick to pour, add a little water or herbal tea until a pouring consistency is reached. If it is too thin, add fruit that has a lower water content, such as banana, or add ground chia seeds (one tablespoon at a time).

4. Check the taste. If it is too tart, add your sweetener of choice until the desired sweetness is reached. Keep in mind that the flavors will intensify as they dehydrate. If you are using fruit that discolors (such as apples and bananas), add a little lemon juice to the mixture. Be sure not to add too much, as this will affect the flavor – about 2 tsp per 2 cups (0.47 l) of mixture should be sufficient.

5. Spread the mixture evenly onto greased, solid dehydrator trays to a thickness of approximately 0.5 cm. If you do not have solid sheets, you can line mesh sheets with parchment paper. Do not use wax paper or tin foil. Dehydrate at 45-55 °C for 10 hours, then tip the mixture onto a mesh sheet and continue drying for another hour.

6. Check on the leather to make sure it is not getting too dry (crunchy). If it peels away from the sheet easily, it is dry. Remember that under-dried fruit will not keep.

7. Allow the leather to cool; remove from the sheets, cut into long strips and roll up.

8. Store in a glass jar in a cool, dark place for up to one month, or in the freezer for up to a year.

Make fruit leather in an oven:

If you do not have a dehydrator, you can dry the fruit leather in the oven. Turn the oven on at its lowest setting and use the shelf furthest away from the heating element. Line a baking sheet with greased parchment paper and spread the mixture as above. When drying the leather, leave the oven door open slightly to allow for air on. Drying times will vary according to your oven and the ambient humidity, but with an oven set at 50 °C, it will take approximately 6 hours.

Who is Catherine Barnhoorn?