Banango Fruit Leathers Submitted by Claire Walters - Raw Blend

This fun Banango Fruit Rolls recipe is perfect for the kids and a healthy alternative to  sugary fruit straps found at the local supermarket. Add some goodness to your child’s lunchbox with the tasty treat.

Ingredients

  • 2 cups mango (frozen or fresh)
  • 1 ripe banana
  • 1 Tbsp raw honey

Method

  1. Place the mango, banana and raw honey in your Vitamix blender and secure the lid.
  2. Turn the machine onto speed 1 and then straight to high speed. Use your tamper to push the ingredients down to the blade effectively. Finish when the ingredients are nice and smooth.
  3. Spread the fruit puree on the non-stick Teflon sheets. Pour the puree to create and even depth. If you don’t have Teflon non-stick sheets you can always line your trays with plastic wrap or parchment paper. Do not use wax paper of foil!
  4. Lightly coat the sheets with a cooking spray (we used coconut oil).
  5. Allow an inch between each roll so they don’t all join together. The mixture will spread whilst dehydrating so allow some space for this.
  6. Make sure that the mixture is nice and even in thickness.  Be sure to rotate the trays at least once during drying.
  7. Dehydrate the leathers at 65 degrees for 1 hour and then reduce the temperature to 43 degrees and continue drying for about 16 (+/-) hours. It should be pliable and easy to roll.
  8. Are they ready? If some dark spots can be seen it is a sign that it is not completely dry. Press down on the fruit leather with a finger. If no indentation is visible or if it is no longer tacky to the touch, the fruit leather is dry and can be removed.
  9. To store allow the leather to cool before wrapping up to avoid moisture from forming and resulting in mould. Roll them up and wrap tightly with plastic wrap.

Notes

  1. Make sure to place in an air-tight container and store in a dry dark place as light will cause the leather to discolour.
  2. They will keep at room temperature for one month or in a freezer for about a year.
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