flat fruit: my take on rolled up fruit

Who doesn’t love the chewy goodness of any type of fruit-flavored snack? But, who loves loading their littles (or themselves) up with dyes and more sugar than is already in fruit?? These have been a big hit in my house. And, they are truly made from real fruit! I also like to sneak vegetables into them. Shhh! Don’t tell the kids….but actually, I tell mine because I want them to know they are eating healthy. So, who cares if you want some flat fruit for breakfast? You or the fam probably wouldn’t be consuming vegetables for breakfast or a snack anyway….especially if you’re on the run.

I originally started experimenting with this recipe because my daughter HATES honey and I figured she would love it in these…and i was right! For the batches seen here, I used local elderberry honey and it gave them a nice little zing. You could also use brown sugar or agave or whatever your choice of sweetener is, you would just have to play around with the recipe a bit.

FLAT FRUIT


prep time: 10 minutes   cook time: 3-4 hours
yields 4-6 servings

INGREDIENTS
2 1/2 cups fruit/veggies
2-3 tablespoons honey
1/2 cup water (or preferred liquid)

you will also need parchment paper


INSTRUCTIONS

1. Place all ingredients into food processor/blender.
2. Blend until liquefied.
3. Preheat oven to 200°.
4. Line baking sheet with parchment paper.
5. Pour the mixture in the corners of the parchment paper on the baking sheet.
6. Spread as evenly as possible.
7. Bake until it looks leathery and dried out and is solid to the touch (about 3 to 4 hours).
8. After it cools, use scissors to cut it however you prefer (long strips, sheets, wider straps, shapes, anything!).
9. Store in a sealed container in the refrigerator.

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You can use any fruit/veggie combination your heart desires. Go crazy! Use around 2 1/2 cups of fruit/veggies (you may have more or less depending on the type used or the size of the cuts you make). Remove seeds, cut off stems, peel or don’t peel depending on your preference.  For this, I used blackberry. I meant to add spinach, but got so caught up with taking pictures for my first blog that I forgot. You can even use banana, it just gives it a squishier texture.

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You can also use frozen fruit. Here, I’ve used frozen mango, frozen peaches, and carrots. Wait and let it thaw. You can also premeasure fruit before you freeze it and then just let it thaw in the bag.

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You add about a 1/2 cup of water in the next step, but when frozen fruit thaws, there is more liquid than with fresh fruit, so you may only have to add a tiny bit of water depending on how much liquid you see. Or, sometimes I add a splash of coconut water. It especially helps tone down the vegetable taste if you really have a problem with it.

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Put your fruits/vegetables, 2-3 Tbsp. of honey (depending on your sweet tooth), and about 1/2 cup of water (to help with the liquification process) into your method used to liquefy the mixture. I am obsessed with my NutribulletRx….but that is another blog for a different day. You could also use a food processor or blender. And like I said before, you could use some coconut water, a little lemon juice in the water, fruit juice, or whatever liquid you prefer. Blend until as liquefied and smooth as possible.

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Preheat your oven to 200°. Line a baking sheet/pan with parchment paper.

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Pour the mixture onto the paper in the pan starting at the corners. This is to avoid it from gathering and being too thick in the center.

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Spread as evenly as possible with a spatula or spoon. It’s better if it’s thicker around the edges since they are done first. Anyone else see a horse?

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Place the smoothed-out deliciousness into the oven and bake between 3 to 4 hours (maybe longer depending on thickness). I always do the first check at 2 1/2 hours and then check it in increments of 30 minutes. It will start to look leathery around the edges and have a thick “skin” on it. Parts of it will be mushy to the touch, especially toward the center, and will toughen up the longer you leave it. After about 3 hours I bump the oven up to 210 to speed up the process. You can even cut off strips of the edges when they are finished and put the mushy center back in. Personally, my dog and I love the crunchy, crispy edges.

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Bake until it looks dried out and doesn’t feel mushy to the touch. Then, let it sit in the oven and cool.

 

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Use scissors to cut it into whatever shape you prefer. Just don’t forget to take off the paper before you eat it! The mango, peach, carrot is one of my favorites. Next time, I’m going to add in an orange.

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Store them in plastic bags or Tupperware in the refrigerator. Eat and enjoy! They should keep for at least a week, but ours never last that long for me to find out.

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My daughter loves when I cut her food into different shapes/words. This was blueberries, raspberries, and blackberries (my triple berry flavor). Be creative and let your littles get in on the fun.

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OR…get really crafty and create some flowers. Again, another idea for another day.

 

life tip: declutter your life. it’s stressful to do, so pick a room and go one drawer at a time.

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