Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 293 kcal | 83 kcal |
| Protein | 2 g | 0.6 g |
| Fat | 0.8 g | 0.2 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 70.9 g | 20.1 g |
| sugars | 62.2 g | 17.6 g |
| Fibre | 5.1 g | 1.4 g |
| Sodium | 6 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
- 2.9 kg sliced ripe strawberries
- 2 3/4 cups honey (or maple syrup)
- 1 1/4 cups lemon juice
- 5 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 5 minutes to thicken.
- Let cool, then pour 1 cup of puree per leather into 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 sheets 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 .
- To rehydrate, combine one leather and 1 cup boiling water in a small heatproof bowl and let sit a few minutes. Pour into a blender and process until smooth. Enjoy warm or let cool completely.
