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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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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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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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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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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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Line two 13 x 18 baking sheet with Silpat mats. Pour fruit mixture onto Silpat mats and spread evenly with the back of a large spoon until the fruit mixture makes a sheet about a 1/8 inch thick across the surface of the Silpat. Place baking sheets in the oven and bake for 6-8 hours, until fruit is dry.
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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.
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7. Crazy Pix Cool Chix Berry Wave Fruit Roll-Up: Cool & Crisp. One for the berry lovers, the Crazy Pix Cool Chix Berry Wave Fruit Roll-Up, lets you ride a wave of cool berry flavors. Infused with a unique blend of berries like blueberries, strawberries, and raspberries, this roll-up caters to your cool side.
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You can roll your own way with Fruit Roll-Ups. Find your favorite fruit-flavored snack from our range, from Strawberry Blast to Jolly Rancher.
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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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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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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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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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, stirring frequently, for about 10 minutes, until the grapes soften into a puree and the seeds are rolling around free. Strain the puree through a wire strainer and gently push the goo through with a spatula, leaving the seeds behind. Add the puree, reserved grape skins, and sugar to a high-speed blender.
