These homemade root’n’fruit roll-ups are not only healthy, but they’re also simple and fun to make – and virtually zero waste! Great for school lunches, on-the-go snacks, plus they fit easily into purses and pockets 😉
Instead of various forms of refined sugars (e.g. corn syrup, sugar, maltodextrin), preservatives and artificial colours typically found in store-bought fruit roll-ups and other processed fruit snacks, these homemade roll-ups use only real fruits, vegetables and NO refined sugars or colours!
All real food ingredients and almost zero waste — yet another major benefit to making your own food! Instead of the boxes, plastic wrapping and individual packaging, these homemade roll-ups use parchment paper and re-usable strings or pipe cleaners.
One important note about this recipe: this is a SLOW recipe — no instant gratification. The preparation is very quick and satisfying, but the dehydration process is loooong. If you’re making these with kids, I like to be up front with them and tell them it could take a day before they’re chewing on these roll-ups – BUT it’ll be worth it! Patience is SUCH a valuable lesson for kids to learn.
- 2½ - 3 cups pureed fruits and roots (I like 1 cup homemade applesauce + 1 cup local raspberries, defrosted and squished + ½ cup pureed beets)
- juice from half a lemon (about ¼-1/2 cup)
- 1 Tbsp honey (or more, to taste) -- I like raw unpasteurized honey
- 1 Tbsp chia seeds (optional)
- pinch sea salt (optional)
- Prepare fruit and veggie purees -- see previous blog posts for homemade applesauce and beet puree. If using frozen fruit, allow to defrost and then squish till smooth.
- Add all ingrediets to a bowl or large measuring cup.
- Mix well.
- Taste and adjust to your preference (my kids like their roll-ups on the sour side, so we tend to add extra lemon. We also like the extra protein and fibre from the chia seeds, plus a dash of sea salt -- though these are completely optional).
- Set your oven to its lowest setting (anything between 140 - 200 is fine), or use a dehydrator -- The oven in my previous house went down to 170, but my current (free/retro) oven goes down to 140.
- Prepare two cookie sheets by lining them with parchment paper.
- Spread puree mixture thinly (about 3 mm) evenly across the parchment paper -- the more evenly you spread it, the more evenly it will bake (avoiding crispy or sticky spots). TIP #1: If you're aiming to make roll-up strips (i.e. rather than another shape), be sure to spread the mixture into a roughly rectangle shape... though, it really doesn't matter as you can cut off the wonky edges for bonus snacks...
- Place the cookie sheets into the low heat oven, checking regularly at about 2½ to 3 hours. TIP #2: How thick/thinly you spread your mixture will determine the length of oven time required. Thinner spreads take approximately 3 hours, but thicker spreads could take up to 7 or 8 hours... a great lesson in patience for any kids 🙂
- Test for doneness every hour or so. If tacky, leave in the oven longer; if dry, remove from oven. (if too dry, don't worry - just brush on a little water or lemon juice)
- Once done, test to see that the leather lifts off the parchment easily.
- Use a clean pair of scissors or pizza cutter to slice the leather into strips, either still on the parchment paper or after the parchment has been peeled off.
- Roll strips of leather and tie up with string, ribbon or wrap with pipe cleaners.
- Store rolls in air-tight container or jar for up to 10 days in the fridge.
Just look at that little face. And those chubby little mitts!!!
To make rolls, you will want a rectangle shape in the end. That doesn’t mean you need to start with a rectangle — once done, you can cut away any excess bits (e.g. from the circle below) and enjoy a little snack.
Note: if you don’t cut through the parchment, you can also re-use it for another batch… Please excuse my very well-used (aka messy) oven and cookie sheets.