Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 322 kcal | 91 kcal |
| Protein | 4.8 g | 1.4 g |
| Fat | 1.1 g | 0.3 g |
| saturated | 0.2 g | 0 g |
| Carbohydrate | 64.7 g | 18.3 g |
| sugars | 48.8 g | 13.8 g |
| Fibre | 14.7 g | 4.2 g |
| Sodium | 360 mg | 102 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
- 3.5 kg pureed raw or cooked fruits or vegetables (carrots, potatoes, spinach, and cucumbers must be cooked)
- 3/4 cup honey (or maple syrup)
- 3/8 cup lemon juice
- 2 to 4 tablespoons cornflour (start with 1 teaspoon and add the second if necessary for the right consistency)
- Water or fruit juice as needed (optional)
Instructions
- In a blender, combine the puree, honey, lemon juice, and cornflour and blend until smooth. Keep in mind, you may need to add water, fruit juice, or more honey depending on the desired vegetable and/or fruit combination until you reach an applesauce-like consistency.
- If needed or preferred, 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.
- At this point, peel the leathers off the drying sheets and place them on the mesh rack of the dehydrator tray itself, then place back into the dehydrator for another 3 hours. This will help to remove any remaining tackiness.
- Remove from the tray, roll up in wax or baking paper while still warm, and store as directed .
