Fruit roll ups are a great way to feel like you’re eating sweets without actually eating gummy bears. They’re a great snacks whatever your age and make great lunchbox additions. I originally made these for my son as an after school treat…unfortunately I had eaten them all before he got home…whoops!
The best part about these fruit roll ups is that whilst they masquerade as sugar filled sweets, they’re actually pure dried fruit. They’re packed full of nutrients and of course are 1 of your 5 a day.
This is a great recipe for those with dietary restrictions such as:
- Gluten Free
- Dairy Free
- Nut Free
- Low FODMAP (if eaten in small portions)
- Low GI
.As the fruit roll ups are made by dehydrating fruit they should have a long shelf life when kept in an air tight container. If fruit has been properly dehydrated it should last several months, except these are so yummy that they’re always eaten within a day or two of being made in my house, even when I batch make them!
How to make strawberry fruit roll ups:
Firstly, blend up all of your strawberries until they’re a smooth liquid. If you would like to you can also strain out the seeds at this point although its not something I bother with as the seeds don’t bother me. Place your strawberry liquid into a small pan and heat, whilst stirring regularly, until your liquid has reached the thickness of a slightly runny jam. It needs to be thick enough to be able to spread it onto a baking sheet without it running off the sides. The more water you evaporate out at this point, the less time we will have to dehydrate them for.
You don’t need a dehydrator for this recipe. The lowest temperature on your oven will work just as well. This is usually about 60 degrees Celsius. If you’re tempted to up the temperature as this could result in burnt fruit and that wouldn’t be good. Burnt fruit tastes really bad! You can experiment with thickness and find your preference. If you want it thicker and chewier than spread your jammy mixture around 1cm thick. If you want it thin and tough like jerky (like mine) then spread your mixture around 0.5cm thick. As your fruit roll up dehydrates and loses its water content in the oven they will become much thinner so bare that in mind when spreading your fruit.
Check your strawberry fruit roll ups every hour to make sure they are not burning but expect to take your fruit leather to take around 3-4 hours in the oven. Once they are tacky but not sticky then they should be ready to remove from the oven.
Leave the fruit roll ups on the baking paper and cut into strips before rolling.
I’ll be posting several variations of these fruit roll ups in time for summer. Such as orange, tropical fruits and mixed berry. If you enjoy them as much as me then keep an eye out for things to come!
Here’s some of my latest posts that you should check out:
- Chicken And Mushroom Soup Recipe
- Vegan Lentil Bolognese Recipe
- Warm Aubergine Salad Recipe
- Chai Spice Recipe
- Chai Banana Bread Recipe
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