Homemade Fruit Roll-Ups

Sweet, tangy strawberry-raspberry fruit leather baked low and slow, then cut and rolled into snackable strips.

Ingredients

• 2 punnets ripe strawberries, rinsed and hulled (stems removed)
• 1 cup raspberries (fresh or frozen)
• 2 tablespoons honey *or* rice malt syrup

Method

• 1

  Step 1: Preheat the oven

  Heat oven to **100°C fan-forced** or **120°C non-fan-forced**. Line **two** large flat baking trays (cookie sheets) with baking paper.

• 2

  Step 2: Blend the fruit

  Add strawberries, raspberries, and honey (or rice malt syrup) to a blender or food processor and **blend until completely smooth** with no lumps.

• 3

  Step 3: Spread the puree

  Pour **half** of the mixture onto one lined tray and **spread evenly** with a spatula right to the edges of the paper. Repeat with the remaining puree on the second tray.

• 4

  Step 4: Dry in the oven

  Bake for **2–3 hours**, checking every hour. **Remove when the surface is dry and no longer sticky** to the touch (it should not come away on your finger).

• 5

  Step 5: Cool completely

  Remove trays from the oven and **cool fully** at room temperature until the fruit leather firms up.

• 6

  Step 6: Cut and roll

  Cut each sheet (with the fruit leather still on the baking paper) into strips (e.g., **thirds lengthwise and halves crosswise**). **Roll up** each strip in its paper and serve.

Tips

• **Thickness matters:** Spread the puree as evenly as possible—thin spots will over-dry and crack; thick spots will stay tacky.
• **Frozen raspberries:** Use straight from frozen; blending may take slightly longer.
• **Sweetness:** If your fruit is very ripe, you can keep to the listed sweetener amount; if tart, use honey rather than rice malt syrup for a brighter sweetness.
• **Storage:** Keep rolls wrapped in their baking paper in an airtight container at room temperature for up to **1 week**, or refrigerate for up to **2 weeks**. For longer storage, freeze up to **3 months**.

Nutrition (per serving, estimate)