Raw, vegan fruit roll ups made with strawberries, kiwi, banana and mango.
One of my favorite kitchen appliances has to be my food dehydrator. I held onto it for years, moving from house to house, storing it while I backpacked around Central America, and even dragged it with me when I moved halfway across the country. Sadly, we separated for what seemed like for good this past summer, after my fear of owning things, in combination with being a nomad got the better of me, and I decided to let it go.
After two sad months, being dehydrator-less, I realized it was time to face my fears, and get my dehydrator back! Owning material things is scary for me, but making food with these material things makes me happy, and happy trumps everything for me. So, long story short, I have a dehydrator again, but still have many psychological issues. Oh well, at least I can make dried fruit and kale chips.
Remember Fruit Roll-ups when you were a kid? Well, forgot about them because these are better. Plus, store bought fruit roll ups probably have, like 20 ingredients in them that aren’t even food anyway. This recipe has two ingredients. Four actually, since it’s two recipes, but you get what I’m saying.
- 2 Bananas
- 1 Mango
- 2 lbs Strawberries
- 2 Kiwis
Peel bananas and mango and place in blender and puree until smooth.
Pour onto dehydrator trays lined with parchment paper or reusable sheets, and spread evenly to about 1/8 inch thick.
Dehydrate at 115 degrees for 8-10 hours, or overnight.
When ready, it should be dry and able to peel off the sheet. Cut into strips and store in sealed container at room temperature, or start ripping it apart and eating it. Your choice.
Follow same steps for the strawberry kiwi mix.
*You can alternatively bake it in the oven at 200°F for 2-3 hours if you don’t have a dehydrator. Be sure to check on it periodically.