Strawberry Banana and Chia Seed Fruit Leather Recipe

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.

Total Time
Yield
8 fruit strips
DifficultyIntermediate

Strawberry Banana Fruit Leather 470 x449.jpg

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Manage Preferences

Submitted by

Vitamix

Ingredients

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

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

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.

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.