Prep time: | Cook time: | Serves 8
- 1.5 cups raspberries (fresh or frozen)
- 1.5 cups banana (fresh or frozen)
- 3 tbsp honey
- 1 tbsp lemon juice
- Combine all ingredients in a saucepan over medium heat. If using frozen fruit there’s no need to thaw or chop it prior, it will melt and combine quickly once heated.
- Cook on low heat until the fruit is released in juices and starts to combine.
- Stir intermittently to prevent it from sticking to the bottom of the pot.
- Let the mixture reduce until it is quite thick, similar to a jam consistency.
- Remove from heat and allow the mixture to cool.
- Add to blender or food processor and blend until very smooth (can use a nutribullet).
- Spread the thick puree onto a dehydrator sheet/silicon baking mat/baking paper. Try to ensure that the thickness is as even as possible. Roughly about 1/2-1cm thick works well.
- Dehydrate at 65C for about 6 hours. If you don’t have a dehydrator, home oven works too. Set it to fan setting on 90C and cook for about 4 hours. Cooking condition depends on the humidity in the air, positioning of your tray and the consistency/thickness of the mixture. Please adjust accordingly.
- You will know when it’s done when the mixture is tacky, but not sticky, and very easy to peel off the mat/sheet.
- If sections look to be drying inconsistently turn the tray or flip the mixture to even out the process.
- Once sufficiently cooled down and dry to the touch, peel the fruit leather off the sheet and cut into portions. These can either be served as is, cut into strips/ shapes with cutters or rolled in baking paper to resemble conventional roll ups.
- If dried sufficiently and stored properly in an airtight container these should last a month in the pantry.