Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 288 kcal | 82 kcal |
| Protein | 4.5 g | 1.3 g |
| Fat | 1.9 g | 0.5 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 58.4 g | 16.5 g |
| sugars | 47.5 g | 13.5 g |
| Fibre | 12.6 g | 3.6 g |
| Sodium | 8 mg | 2 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
- 3.2 kg hulled ripe strawberries
- 3 to 6 cups water, as needed
- 3/8 cup honey (or maple syrup)
- 3/8 cup lemon juice
- 2 tablespoons cornflour
Instructions
- In a blender, combine the ingredients, starting with 1/2 cup water, andblend until smooth; add more water if needed to get the proper 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 drying sheet and place them on the mesh rack of the dehydrator tray itself, then place back into the dehydrator for another 3 hours. Store as directed while warm .
