- 4 cups of hulled, chopped strawberries
- seeds from 1/2 of a vanilla bean
- 1–2 tablespoons of agave
- 1 tablespoon lemon juice
For the dehydrator
- Place all of the ingredients in a blender and blend until completely smooth.
- 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.
- 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.
- Allow the fruit roll ups to cool before cutting them into desired shapes.
For the oven
- 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.
- 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.
- 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.
- 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.