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Cook over medium-high heat, stirring occasionally, until the mixture starts to bubble. Reduce the heat to a low simmer and continue to cook for about 10 to 15 minutes. Pour the fruit mixture through a fine-mesh sieve into a large bowl; push out the liquid using the back of a ladle. Discard any seeds and apple skins.
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Warm the fruit in a pot on the stove and mix it into a puree. If there are seeds in the puree you can pour it into a sieve to get the seeds out (we didn't). Spread the puree on a parchment paper, 1 1/2 cup of fruit puree is enough for 1 baking sheet, and put in the oven on 140°F (or as low as your oven can go).
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Turn the blender on until you reach a chunky-smooth, applesauce-like consistency. Dab a paper towel with vegetable oil and coat the dehydrator's plastic tray. Spread the apple mix evenly onto the dehydrator in an even layer, iron out any high parts with the back of a spoon, and place the lid on the dehydrator. Set the dehydrator to 135F and let.
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To make fruit roll ups that look a bit more uniform, you can cook the fruit mixture on the stove, uncovered, until it becomes thick, then proceed with this recipe! Step 3: Dehydrate. Dehydrate in your oven as low as the oven temperature will go (140 to 170°F) for 4 to 6 hours, or until the middle is not longer tacky.
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Preheat oven to 170F and line baking sheet with parchment paper. Clean fruit, cut off stems, and place in food processor. Process until smooth. Transfer to small saucepan and add honey, lemon juice, and vanilla. Heat over medium heat for 10 minutes, stirring occasionally.
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Preheat the oven to 170 degrees F / 76 degrees C. Line sheet pan with parchment paper. In a food processor, blend together all ingredients until smooth. In a saucepan on medium-low heat, add fruit and veggie mixture. Cook for 10 minutes to reduce slightly, stirring occasionally. Pour onto the prepared sheet pan.
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Cook this mixture for about 10 minutes until it gets thick and jammy: Spread the jam out evenly onto a silpat or parchment paper lined baking sheet. If you have an offset spatula, that is the best tool for this: Let the strip bake/dehydrate for 3 hours in a 170 degree oven, then let it cool. Cut the rectangle into long strips using a pizza cutter:
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Place the above ingredients in your food processor or blender, process until smooth. Pour onto the dehydrator sheet, spreading it out so the edges are thicker than the center. Feel free to garnish.
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Pour evenly onto dehydrator tray. (See notes for oven method.) Cover and dehydrate at 135 degrees Fahrenheit for 5 to 7 hours. Once the batter if dry and not sticky in the middle, turn off the dehydrator. Let the fruit batter cool then peel off the fruit and place on parchment paper.
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Bring the pureed fruit to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium low and cook, stirring frequently, until the mixture thickens, about 35-45 minutes. Pour mixture out onto a parchment paper-lined baking sheet and spread into a thin layer. Bake at 175 F until just set, about 4-4 1/2 hours.
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But not just any fruit roll-ups -green apple fruit roll-ups that use the well-known and uniquely tart Granny Smith apple variety. I read through the recipe book that came with the dehydrator, browsed a few different apple roll-up recipes found online, and came up with something that blended a few ideas together in order to create an easy.
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Ingredients. pears from concentrate, corn syrup, dried corn syrup, sugar, partially hydrogenated cottonseed oil, citric acid, sodium citrate, acetylated monoglycerides, fruit pectin, dextrose, malic acid, vitamin c (ascorbic acid), natural flavor, color (red 40, yellow 5 & 6, blue 1) Legal Disclaimer. Statements regarding dietary supplements.
Delicious healthy fruit rollups made from raspberry, pumpkin and
This recipe for fruit roll-ups only takes a few minutes of hands-on prep time and a bit of patience while the fruit roll-ups set up in the oven. Free from Top 8 Allergens. Homemade Fruit Roll-Ups are gluten-free, dairy-free, nut-free, soy-free, corn-free, egg-free, and can easily be made vegan-friendly. Nothing artificial.
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Instructions. Preheat oven to lowest temperature. 140° or higher. Puree all ingredients in a food processor until smooth. Pour onto a baking sheet lined with plastic wrap, or a silicone baking mat (don't use foil, parchment, or waxed paper), and spread to 1/8″ thick.
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Step 1: Place banana, pineapple, mango, and lime juice in a food processor. Step 2: Blend until smooth and creamy. Step 3: Spread the mixture on a Teflon-lined dehydrator sheet. Dehydrate for 8-12 hours, or until it's dry to the touch. Step 4: Slice into 1" strips.