Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
Kid friendly | Plant based
Makes: about 20 strips
Time: 3-5 hours
4 cups fruit (I used bananas and peaches)
2-4 tbsp Beet Crystals
1 tbsp apple cider vinegar
Preheat your oven to 170 F. Line two 12 x 17 baking sheets with parchment paper. It may help to use a little bit of coconut oil underneath the parchment paper to keep it from moving.
Roughly chop fruit. If the fruit has a peel, remove it. Add fruit and apple cider vinegar to a food processor. Add 2 tbsp Beet Crystals and blend for one minute, until smooth. Taste and adjust the Beet Crystals (for picky kids or taste preference — I used 4 tbsp of Beet Crystals for this recipe).
Pour fruit mixture onto both baking sheets equally, then use a spatula to evenly distribute everything. Don’t worry about covering the whole baking sheet, you just want an even layer in a rectangular shape.
Bake for 3-5 hours, rotating half way. The fruit leather is finished when it’s no longer sticky to the touch. Use scissors to cut the leather into strips.
Alternatively, you can use a dehydrator for this recipe set to 135-150 F. This may require additional time (6-7 hours).
If your oven bakes unevenly, as I’ve found mine does, your edges might be finished quicker then the innermost parts of the fruit leather. If this is happening, remove from oven and cut the edges off, then continue baking the rest, keeping an eye on it.