Homeade Fruit Roll Ups

Since I had the dehydrator out and humming, I wanted to try making homeade fruit rollups. My kids area always asking for a “sugary snack” and they love those chemical laden gummy like snacks that don’t taste anything like fruit at all. I remembered when I was a kid, my moms friend always packed homeade fruit rollups in her children’s lunches so I gave it a go. Fruit rollups take a lot of fruit so using a “base” fruit like apple helps create volume. You can then add lesser amounts of more expensiveIMG_5899 fruits for color / flavor. I happen to have 2 small containers of raspberries that were slightly mushy but not rotten. Perfect for rollups!

Into a saucepan, on medium-low heat, I put the raspberries. As they were heating up I peeled, cored, and sliced up whatever apples I had in the house and added them. Once the mixture was warm and a little liquidy (the raspberries were quite juicy when heated) I used a hand blender directly in the sauce pan to pulverize the mixture. Knowing my kids, I added a little agave syrup but of course this is completely optional.

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Once the mixture had thickened slightly, I poured it onto a silicone cooking sheet that I found at my local Michaels. Using a spatula I spread the mixture evenly to about a 1/4 inch thickness all over the sheet. Into the dehydrator it went until morning. When I check them the next day, they needed a little extra time, so I gave them another few hours. Around mid morning they were ready. You will know they are ready when they lift from the mat easily butIMG_5902 still have enough plasticity to be rolled without breaking or cracking.

With my kids, presentation is everything. The more I can make things look like store bought the better chance I have that they will eat them. I couldn’t find my kitchen scissons so I cleaned a pair of pinking shears and cut the sheet into strips that were then rolled up. The extra remnants were cut into square “chips”.

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The rollups turned out great and the kids loved them. I think I ate all the “chips” myslef before anyone else got a chance. Next up…mango rollups!

Making Dehydrated Zucchini Chips

Of all our seedlings started indoors this Spring, only a handful made it into our raised beds due to delays in construction. Not expecting much, we were thrilled to see a thriving Zucchini plant and several sunflowers producing fruit when we returned from vacation at the end of August. Our 2 zucchini plants are prolific and are the size of a little shop of horrors plant. They produce way more zucchini than a family of 5 could ever consume, so what is one to do after making loaves and loaves of zucchini bread?

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Introducing the Excalibur Food Dehydrator! (Note: if I were to do it all over again I would purchase their stainless steel model instead of the plastic one. Not crazy about warm air flowing around plastic that touches food)

Zucchini makes wonderful chips when dried properly. We sliced our chini’s using an attachment for my Kitchen Aid blender to get uniform size slices. You can also use a mandolin if you don’t have access to the attachments. I coated the slices in EVOO (extra virgin olive oil) and sprinkled a garam masala spice mixture on half, and plain salt on the other half.

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We let the dehydrator run overnight at the vegetable setting, and in the morning we had perfect zucchini chips. They are not quite as crunch as a fried potato chip, but the flavor is wonderful and it packs a nutritious punch. Sadly, we gobbled them up before I had the chance to snap a photo. 🙂

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