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Strawberry Banana and Chia Seed Fruit Leather

Kids love finding this healthy back-to-school recipe in their lunches, and you’ll love how easy they are to make! Substitute the strawberry-banana combination with any of your favorite fruit flavors.
Strawberry Banana Fruit Leather 470 x449.jpg

Submitted By:

Yield:

8 fruit strips

Total Time:

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

8 fruit strips

Total Time:

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 2 cup (300 g) strawberries
  • 2 bananas, peeled, halved
  • 3 Tablespoons chia seeds
  • 1 Tablespoon honey, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1, or the Puree (Dips + Spreads) program.
  3. Start the machine, slowly increase to its highest speed, and blend for 55 seconds; or start the machine and allow the Puree (Dips + Spreads) program to complete.
  4. Line two hydrator trays or baking sheets with parchment. Divide the puree between the two trays and spread out evenly.
  5. Set the dehydrator to 135°F (60°C) or the oven to 170°F (75°C). Dehydrate for 3 hours, or until fruit puree is dry to the touch; or bake for 2 to 3 hours, or until puree is tacky but does not stick to your fingers.
  6. Once dry, slide the parchment sheets onto a work surface and cut into 3-inch (8-cm) wide strips, down the whole length of the puree, leaving the parchment in place. (Each sheet should yield 4 fruit strips.)
  7. Roll each strip tightly, and store in an airtight container.

Ingredients

  • 2 cup (300 g) strawberries
  • 2 bananas, peeled, halved
  • 3 Tablespoons chia seeds
  • 1 Tablespoon honey, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1, or the Puree (Dips + Spreads) program.
  3. Start the machine, slowly increase to its highest speed, and blend for 55 seconds; or start the machine and allow the Puree (Dips + Spreads) program to complete.
  4. Line two hydrator trays or baking sheets with parchment. Divide the puree between the two trays and spread out evenly.
  5. Set the dehydrator to 135°F (60°C) or the oven to 170°F (75°C). Dehydrate for 3 hours, or until fruit puree is dry to the touch; or bake for 2 to 3 hours, or until puree is tacky but does not stick to your fingers.
  6. Once dry, slide the parchment sheets onto a work surface and cut into 3-inch (8-cm) wide strips, down the whole length of the puree, leaving the parchment in place. (Each sheet should yield 4 fruit strips.)
  7. Roll each strip tightly, and store in an airtight container.