Homemade Strawberry Leather

Gluten, Dairy, Egg, Nut and refined Sugar Free

Thermomix and Conventional Instructions

It’s strawberry season here.  I like to make the most of strawberries this time of the year.  My kids love fruit leathers or fruit roll-ups of any flavour.  I won’t purchase the pre-packaged varieties at the supermarket, they can contain gluten, vegetable gums, colourings, refined sugars, emulsifiers, antioxidants and the list keeps going.  They are simple to make an the kids love to get involved.  I have included my thermomix and conventional instructions.  Preparation time is fast and although they take a bit of cooking time, it is well worth the effort!!

Ingredients:

• 1kg strawberries (with leaves cut off)
• Juice of 1/2 lemon
• 2 tablespoons of honey (or more if you need sweeter)

Instructions:

1. Cut strawberries into small pieces
2. Combine all of the ingredients in a saucepan over medium-high heat. Simmer for 25 minutes and some liquid evaporated
3. Use a stick blender to breakdown the soften strawberries a little (or a potato masher would work just great too!)
4. Line 2 rimmed baking trays with a parchment / baking paper, then pour half of the fruit mixture and onto the first tray and half onto the second. Use a spatula to lightly spread the mixture evenly across the baking sheet, to about 1/8 inch thick.
5. Place in your food dehydrator for 3-5 hours at 70 degrees.  A convention ovens will also work well on low heat about 80 degrees celcius but will take 3-4 hours – make sure you keep checking so they don’t burn
6. You will know they’re done when you touch them lightly with your finger and they are no longer sticky or just a tiny bit sticky,  I find that it will hardened up a little when it cools down.

Thermomix instructions:

1. Place strawberries into the bowl and cut 5 secs/speed 5
2. Scrap down sides and add other ingredients cook 10 mins/100 degrees/speed 2
3. Once finished blend 30 secs/speed 9
4. Line 2 rimmed baking trays with a parchment / baking paper, then pour half of the fruit mixture and onto the first tray and half onto the second. Use a spatula to lightly spread the mixture evenly across the baking sheet, to about 1/8 inch thick.
5. Place in your food dehydrator for 3-5 hours at 70 degrees.  A convention ovens will also work well on low heat about 80 degrees celcius but will take 3-4 hours – make sure you keep checking so they don’t burn
6. You will know they’re done when you touch them lightly with your finger and they are no longer sticky or just a tiny bit sticky,  I find that it will hardened up a little when it cools down.