6 Easy Fruit Rolls sugar free

I like making homemade Fruit Rolls for my kiddos, and here you will get my recipes for 6 easy Fruit Rolls – sugar free – (just the way a mommy likes it 😉 )

– and it’s also a good way to use your overload of fruit!

You don’t need a food dehydrator! – just your regular oven (or leave it out in the sun – but that would take much, much longer!!!)

Fruit Rolls takes time to make – so be patient. And the more watery fruit – the longer it takes.But it’s absolutely worth waiting for!

– And don’t worry if you are not at home the next 5 or 6 hours – just turn off the oven and leave it, and turn it back on when your are back home/or the next morning (if you started a bit late, and you don’t want your oven to be on while you sleep)

These Fruit Rolls are also, always! a yummy treat for lunches or snacks!

 

6 Easy Fruit Rolls sugar free

Ingredients:

MANGO/BANANA ROLL-UPS:

1 ripe mango

1 banana

 

MANGO/GINGER ROLL-UPS:

2 ripe mangos

1 thumb sized fresh ginger

 

RASPBERRY:

2 cups of fresh or frozen Raspberries

beans from 1 vanilla pod (OR 1 teaspoon vanilla bean paste)

 

MANGO/VANILLA ROLL-UPS:

2 ripe mangos (or 2 cups frozen)

beans from 1 vanilla pod (OR 1 teaspoon vanilla bean paste)

 

STRAWBERRY/VANILLA ROLL-UPS:

2 cups of Strawberry

beans from 1 vanilla pod (OR 1 teaspoon vanilla bean paste)

 

TROPICAL ROLL-UPS:

1 cup Pineapple,

1/2 cup Strawberries,

1/2 Banana

 

Start by adding your fruit to a blender/fruit processor or use a hand blender, and mix until a smooth pure.

You can choose to strain it to remove seeds – but its optional.

Spread out the fruit pure onto a baking sheet with Plastic Wrap* or a Silicone Baking Mat – don’t use parchment paper. Make sure it’s spread in an ever layer (about 1/8″). You can use a offset spatula to even it out or gently shake the pan forwards and backwards on the counter to help even it out.

The reason you can use a *good quality Plastic Wrap (and not the cheap ones or microwave wraps etc) is that the temperature is so low that it won’t melt the plastic!

Bake at 140-170 degrees Fahrenheit (the lowest your oven can go) for 4-5 and up to 6 or 8! hours.

Rotate 180 degrees and swap levels half way through.

The fruit leather is done when it’s no longer shiny, it’s dry to the touch (in the middle), but still pliable – and most important; not sticky!

If the edges get too crisp, you can rehydrate it by brushing them gently with a little water during baking. (You can do the same, if you by mistake overbake the entire pan!)

Remove the Plastic Wrap or Silicone Baking Mat gently while its lukewarm and place on a sheet of parchment.

Use a good (clean) pair of scissors, cut out the fruit rolls in desired sizes – I prefer the small kiddo-sized, about 1 inch., roll up and store for a week (in room temperature/or fridge) in a tightly sealed container, or up to a year in the freezer.

Sometimes you will have to attach a little piece of tape or a twist tie to keep them all bundled up.

Enjoy – as long as they last 😘