Made with fresh fruits and our pure maple syrup, the healthy version of these throw-back treats are not just for kids!
We made these in our Excalibur dehydrator but you can also make them in your oven on the lowest heat setting. In the dehydrator, we use silicone sheets with a lip made specifically to fit on the racks. If you're using your oven, line a baking tray with parchment paper.
You can use any combination of fruit, vegetables and herbs to create your favourite roll-ups. For our first attempt, we used fresh rhubarb from the garden, fresh Ontario strawberries, fresh mint from our garden and dried hibiscus along with our pure maple syrup. When creating your own flavours, follow the basic ratios found here. Depending on the fruit you are adding, you may slightly adjust the amount of maple syrup for sweetness. Or you can add a fruit/vegetable/herb that balances out a particularly sweet fruit (such as mango).
This summer, we'll be using up fruit that is about to go bad, harvesting from our garden and finding seconds from local farms.
For Strawberry Rhubarb Maple Fruit Roll-Up, use the following ingredients:
4 parts Fresh rhubarb, chopped
1.5 parts Fresh strawberries
1 part Dark or amber pure maple syrup
Fresh mint to taste
Dried hibiscus to taste
Place all ingredients in a large pot and heat to a boil, stirring regularly. Once it comes to a boil, simmer for a few minutes until all the fruit is completely softened.
Use the immersion blender to puree the mixture until smooth. Spoon the mixture in a thin layer on the silicone sheets, making the outsides of the sheet a little thicker than the centre since this will dry out first.
Place the trays in the dehydrator and dry at 135F for 6-8 hours until it can easily peel off the silicone.
When removing the fruit, place a piece of parchment paper on one side and peel from the silicone so it sticks to the parchment. This will allow you to roll it on the parchment. (see photo above).
We'd love to see what you create! Tag us on Instagram or Facebook @mapleblufffarm.
