Apple Cinnamon Fruit Leather Recipe | Vitamix

Apple Cinnamon Fruit Leather

These simple fruit strips with all-natural ingredients are perfect outdoor snacks or back-to-school lunches.

Total Time4 Hours
Yield
8 fruit strips
Difficulty

Apple Cinnamon Fruit Leather

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Vitamix

Ingredients

4 680 g apples, cored, halved
½ cup 120 ml {coconut milk}, or coconut water
2 Tablespoons honey, or other sweetener, to taste
1 teaspoon ground cinnamon
1 teaspoon fresh lemon juice

4 680 g apples, cored, halved
½ cup 120 ml {coconut milk}, or coconut water
2 Tablespoons honey, or other sweetener, to taste
1 teaspoon ground cinnamon
1 teaspoon fresh lemon juice

1. Place all ingredient 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 ingredient 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.

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