CURRENTLY READING

How To Make Fruit Roll-Ups Roundup

How To Make Fruit Roll-Ups {Beard and Bonnet} #glutenfree #vegan

Well, I guess it’s officially about to be back to business around here. School starts for my kids in a little over a week and I am already being bombarded by lunchbox requests. I really don’t mind at all considering most of my daughter’s friends wouldn’t be caught dead carrying a lunch from home. Eliza is a bird of a different feather though, always has been, and enjoys healthy lunches packed by moi. Eliza is obsessed with homemade  fruit roll-ups (AKA: fruit leather) so this year I am sending her back to school with homemade strawberry vanilla bean roll-ups because when you’re almost 13 you need more sophisticated roll-up flavors. 

I make fruit roll-ups in my dehydrator because it allows me to keep my oven free for dinner,  and I can leave the house without worrying about the oven being on. Don’t worry if you don’t have a dehydrator though because I am including instructions in the recipe for making these roll-ups in the oven too .

So…let’s make fruit roll-ups!!

Step 1: Place 4 cups of  hulled, chopped strawberries,  seeds from 1/2 of a vanilla bean, 1-2 tablespoons of agave, and 1 tablespoon lemon juice in a blender.

How To Make Fruit Roll-Ups {Beard and Bonnet} #glutenfree #veganStep 2: Blend until smooth

How To Make Fruit Roll-Ups {Beard and Bonnet} #glutenfree #veganStep 3: Prep the dehydrator and add purée.

If you have a dehydrator like mine you can simply wipe the fruit roll-up insert trays with a little coconut oil and pour the purée on top. Spread the purée evenly across the tray. I find that 2 cups of purée per tray is the perfect amount. If you don’t have inserts you can line the trays with plastic wrap and coat them lightly with coconut oil. Just make sure you cut a hole in the center of the plastic wrap where the column is so that the air can circulate through.

How To Make Fruit Roll-Ups {Beard and Bonnet} #glutenfree #vegan

Set the temperature between 135°F and 140°F and dehydrate for 4-6 hours. {WARNING: Your kitchen will smell like pure decadence}

Step 4: When the purée is no longer tacky to the touch and easily lifts around the edges it is done. Allow the fruit roll ups to cool completely. 

How To Make Fruit Roll-Ups {Beard and Bonnet} #glutenfree #veganStep 5: Cut the roll-ups into desired shapes and store in an airtight container for up to 1 month.

How To Make Fruit Roll-Ups {Beard and Bonnet} #glutenfree #vegan

 

Strawberry Vanilla Bean Fruit Roll-Ups
Author: 
Serves: approx. 8-10 fruit roll ups
 
Ingredients
  • 4 cups of hulled, chopped strawberries
  • seeds from ½ of a vanilla bean
  • 1-2 tablespoons of agave
  • 1 tablespoon lemon juice
Instructions
For the dehydrator
  1. Place all of the ingredients in a blender and blend until completely smooth.
  2. Wipe the fruit roll-up insert trays with a little coconut oil and pour the purée on top. Spread into a nice even layer. I find that 2 cups of purée per tray is the perfect amount. If you don't have inserts you can line the trays with plastic wrap and coat them lightly with coconut oil. Just make sure you cut a hole in the center of the plastic wrap where the column is so that the air can circulate through.
  3. Set the temperature between 135°F and 140°F and dehydrate for 4-6 hours until the purée is no longer sticky to the touch it should be completely dry.
  4. Allow the fruit roll ups to cool before cutting them into desired shapes.
For the oven
  1. Preheat oven to 150 degrees F or the lowest temperature your oven will go. Line a 11 x 17 baking sheet with a Silpat baking mat or parchment paper. Set aside.
  2. Place all of the ingredients in a blender and blend until completely smooth. Pour the puree on to the sheet pan and spread it out into an even layer.
  3. Place the baking sheet in the oven and bake for 4-6 hours, until the fruit leather is set and the center is no longer tacky.(Every oven is different, so the cooking time may vary) Remove the pan from the oven and let cool to room temperature. Gently peel the fruit roll-up from the Silpat. Cut into squares or strips using a pizza cutter, knife, or scissors. If you want to make fruit roll-ups, roll the strips in parchment paper.
  4. If using parchment paper to line your baking sheet simply cut the sheets of parchment into strips for roll ups. Store in an air-tight container up to 1 month.
Now check out this roll-up roundup from some seriously talented bloggers.

peach leatherHomemade Peach Leather from Two Peas and Their Pod {pictured}
Banana Fruit Leather from Oh My Veggies
Strawberr-Wee Fruit Leather from Weelicious
Cinnamon AppleCinnamon Apple Fruit Leather from Savory Simple {pictured}
Tart Cherry Fruit Leather from Running to the Kitchen
Mango Fruit Leather from Oh My Veggies
banana nutellaNutella Banana Fruit Leather from Cupcake Project {pictured}
DIY Fruit Roll-Ups from One Creative Mommy
Plum Fruit Leather from Jen’s Favorite Cookies
Fruit-leathers-2Mango; Raspberry Banana; and Apple Leather from Bakepedia {pictured}
Strawberry banana Fruit Leather from Oh My Veggies
Persimmon Fruit Leather from Weelicious

Comments

    • Meg

      Matt, I am with you 100%!!! My daughter was obsessed with fruit by the foot until I started making these. My only problem now is supply and demand, my kids eat these faster than I can make them!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

POPULAR POSTS

SPONSORS

ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.