TRY THIS! Apple Fruit Leather
- E. Ruby
- Sep 8, 2018
- 2 min read
I am a huge fan of fruit leather! My Mom is a vegetarian and growing up, she instilled healthy eating habits in myself and my siblings. It was rare that she purchased junk for us, outside of the odd bag of chips or tub of ice cream. My earliest memory of eating fruit leathers was when I was quite young....perhaps 6 or 7. On Saturdays, we would head to the local food co-operative and purchase bulk items there. Fruit leathers were always on our list to buy. I love the idea of being able to make them at home!! Such a nice treat to have when you're looking for something sweet to snack on.
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Ingredients:
- 4 cups (1L) of peeled, diced apples. (Any apples will work. Mixing apple types also adds a unique flavour)
- 1/4 cup (60ml) organic liquid honey
- 2 tbsp (30ml) freshly squeezed lemon juice
- 1 tbsp (15ml) chopped fresh ginger
- 1 tsp (5ml) cinnamon
- 1/8 tsp (0.5ml) nutmeg
- Small pinch of cloves
Instructions:
Preheat oven to 200F (95C) on convection mode. You can leave the door to the oven open slightly if you don't have a convection oven. This allows the air to move through the oven, cooking the fruit leather evenly. (Please don't prop the oven door open with anything that will burn or melt. Please remember that anything placed in the door will be hot when it is time to be removed. Take caution!)
Combine all ingredients in a large non-reactive saucepan; cook uncovered, over medium heat, stirring occasionally, until apples are tender, about 10 minutes. Remove from heat.
Transfer mixture to a food processor; process until smooth.
Spread mixture out into a 14x12-inch (35x30.5-cm) rectangle in a non-stick baking mat-lined of parchment paper-lined large rimmed baking sheet.
Bake until mixture is dry and pliable. About 2.5-3 hours.
Cool completely in a pan on a rack.
Using non-stick baking mat as an aid, lift fruit leather from pan and invert fruit leather onto a cutting board. Remove non-stick baking mat.
Cut fruit leather in half lengthwise. Cut each strip crosswise into 7 strips.
Store, layered with parchment paper, in an airtight container in the refrigerator for up to 1 month. May also be frozen. Makes 14 strips.
Recipe credit: Atco Blue Flame Kitchen
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