Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 294 kcal | 83 kcal |
| Protein | 1.6 g | 0.5 g |
| Fat | 0.7 g | 0.2 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 69 g | 19.6 g |
| sugars | 60.8 g | 17.2 g |
| Fibre | 7.4 g | 2.1 g |
| Sodium | 22 mg | 6 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.5 kg apples (about 14 medium), cored (peeling is optional)
- 3 1/2 cups cooked spinach
- 3 1/2 cups apple juice or water
- 7/8 cup honey (or maple syrup)
- 7/8 cup lemon juice
- 2 1/4 tablespoons cornflour
Instructions
- In a blender, combine the ingredients and blend until smooth, with an applesauce-like consistency.
- Pour the puree into a small saucepan, bring to a boil, reduce the heat to medium, and let simmer for 2 minutes.
- Let cool, then pour 1 cup of puree per leather in strips on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 52 °C until the leathers easily peel off the drying sheet, 11 hours.
- Peel the leathers off the sheet and place them on the mesh rack of the dehydrator tray, then place back into the dehydrator for another 3 hours. Store as directed while warm .
