Homemade Apple And Raspberry Fruit Leather Food

RED RASPBERRY FRUIT LEATHER

Steps:

• Preheat your oven to 170ºF.
• Line two baking pans with parchment paper or silicone baking mats.
• Combine the raspberries, sweetener and lemon juice in your blender and puree until smooth. Pour the raspberry mixture on both pans and smooth into a thin layer, less than ⅛-inch thick.
• Bake for 3 hours or until the mixture is no longer wet, but still slightly tacky, rotating every hour and alternating levels.
• Cool the pans on wire racks to room temperature. Remove the fruit leather from the parchment paper or mat and place on a cutting board. Cut (or tear) into chip-size pieces. Store with fresh pieces of parchment paper between the fruit leather layers in an airtight container.

FRUIT LEATHER

Steps:

• Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper.
• In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth. Spread evenly on the prepared pan. Place the pan on the top rack of the oven.
• Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather. Roll up on the plastic wrap and store in an airtight jar.

3-INGREDIENT RASPBERRY FRUIT LEATHER (EASY, VITAMIN-RICH SNACK)

Steps:

• Preheat oven to 170°F.
• Line two 17-by-12-inch baking sheets with a silicone baking mats.
• Place the raspberries, honey and lemon juice in a high speed blender and blend until smooth.
• Spread the mixture evenly onto the baking sheets.
• Bake until the leather is no longer sticky to the touch, about 3-4 hours.
• Rotate the pans 180 degrees and swapping levels halfway through.
• Lay a sheet of parchment on top of the fruit leather.
• Invert the leather and gently peel off the mat.
• Cut the leather into strips.
• Roll up and store in an airtight container.

HOMEMADE APPLE AND RASPBERRY FRUIT LEATHER

Steps:

• - Peel and chop apples into small pieces. (no need to peel or chop.) - Place apples and raspberries (or any prepared fruits you prefer) into a large pot. - Pour in 1/2 cup water for every 4 cups fruit you add to the pot. Bring to a boil, then turn heat to lowest setting and simmer for about 5 minutes or until fruit has broken down and softened considerably. - Once fruit has softened, mash by hand with a potato masher until fruit mixture thickens. At this point, add lemon juice, spices and sugar to taste. If deciding to add sugar, go slowly with about a teaspoon at a time until you reach desired taste. - Continue to simmer on low heat for another 5 minutes, then transfer mixture to food processor and pulse until you get a really smooth puréed consistency. - Gently pour fruit purée onto parchment paper lined baking sheets, making sure the puree spreads evenly and thin at about 1/8 an inch thickness throughout the baking sheet (the thickness will go down a great deal during the drying process so don't worry if you think your spread looks too thick going in). - Place baking sheets in oven on the top racks at your oven's lowest heat setting - between 120 and 140 degrees if your oven will go that low. Now let sit and dry. We checked about every hour for 5 hours, then turned oven completely off and let sit inside overnight. - You'll know your leather is ready when it's still a little tacky to the touch but smooth and not clumping back up on your fingers - it should be sticky but firm. Once you think the leather is dry enough, try test peeling it back off the parchment paper. It should peel up freely and easily. If it begins to peel easily like this, stop there since you are ready! - Next, simply roll the parchment paper over itself to form a long roll and slice in even sections with a sharp knife to form each fruit rollup

APPLE-CRANBERRY FRUIT LEATHER

Steps:

• Preheat oven to 200°F Generously coat two 13x9 inch rimmed baking sheets with cooking spray, and line with a Silpat baking mat if desired.
• Working in batches, puree apples, cranberries, apple juice or cider, lemon juice, honeym and sugar in a blender. Pour into a bowl to combine.
• Divide puree between prepared pans. Let stand 1 minute, then drain excess liquid. Smooth with an offset spatula. The puree should be almost 1/4 inch thick. Bake, with oven door open slightly, until dry to the touch, (but not browned), about 6 hours. Close oven door, turn off oven. Fruit leather should be stiff, but still pliable.
• Remove fruit leather from pans. Trim uneven edges, cut into desired size, and roll up if desired. Fruit leather can be wrapped in plastic and refrigerated in an airtight container for up to 1 month.

FRUIT LEATHER

Steps:

• Tip the strawberries and apple into a saucepan. Put the pan over a low heat, you don't need to add any water. If you've used frozen fruit, juice will run out as they thaw. Heat gently, keeping an eye on the pan until the strawberries start to break down, you can put a lid on the pan if you like, this keeps the steam in and helps the fruit break down. Cook until the strawberries have softened and given up their juice and the apple is soft.
• Take the pan off the heat. Purée the contents with a stick blender or in a food processor. Squeeze the purée through a sieve into a clean pan, pushing as much pulp through as possible.
• Put the pan back on a low heat and cook, stirring occasionally, until the purée thickens enough to leave a clear patch on the base of the pan when you pull a spoon through it. The more moisture you drive off now, the shorter your drying time will be.
• Heat the oven to as low as it will go. Pour the purée onto a lined baking sheet (we use a reusable silicone tray liner) and spread it out to a thin layer, the purée should be thick enough to look opaque.
• Put the tray in the oven and dry until the surface is no longer tacky when you touch it, but the leather is still flexible - don't overcook it or it will turn brittle. This will take several hours depending on the oven temperature. If it is very hot and sunny you can air-dry the leather, or use a dehydrator.
• Leave the leather to cool to warm and then peel it carefully off the tray. Trim off the raggedy edges. Roll the leather up, then cut the roll into sections, using scissors is easiest. Each of these will unroll to make a strip. Keep the strips individually wrapped and airtight. The offcuts can be chopped up and used in baking, or snacked on.