I’m a hardcore snacker. I tend to graze all day on fruits, veggies, nuts and other treats. Lunch is usually leftovers from the night before. I wish there was a logical reason for my squirrel-like eating habits, like “It’s great to eat 6 meals a day!” or “Keeps my metabolism up!”
But let’s be honest. I’m just a really hungry girl.
Any kind of granola bar, yogurt muffin or fill-in-the-blank covered pretzels are a particular weakness of mine.
At RJ’s, the little deli around the corner, they sell peanut butter covered pretzels. Around 4pm, I start to crash from my sad-salad lunch (a sad-salad is whatever greens, veggies, cheese and nuts are left in the house tossed with the dressing I keep in my work fridge. I know, it’s sad). Those peanut butter covered pretzels are calling to me like a siren song.
Enter the homemade fruit roll-up.
Cathy sent me a link to Pioneer Woman’s Tasty Kitchen Blog which shows amazing step-by-step instructions on how to make this childhood treat. While they used 2 cups of strawberries, you can really use two cups of just about any fruit. I happened to have 10 clementines leftover from Tahoe disaster vacation (12+ hours of driving each way).
Clementine Vanilla Bean Fruit Roll-Ups
– 2 cups of clementine segments, chopped up into small bits (you can use any fruit here)
– ½ teaspoon of vanilla bean paste
– dash of sea salt
– ¼ cups water
– Juice from 1 lemon (approximately 1 ½ tablespoons)
– ¼ cups sugar (optional)
– Cooking spray
1. Preheat the oven to 150 -170 degrees.
2. Put the clementines, lemon juice and water into a saucepan. Simmer on medium heat, mostly covered, until they are very soft and mushy. Stewing the fruit helps it retain its color.
3. Transfer the stewed fruit to a food processor or blender, and blend until smooth.
4. Pour the fruit puree into a bowl through a strainer to help catch pitch and seeds. If using another type of fruit (like strawberries) and prefer the seeds, no straining is necessary.
5. Taste the fruit at this point, and add the sugar if it is not sweet enough. Keep in mind that as the fruit roll-up dries, it will concentrate the natural sugars in the fruit and become sweeter on its own.
6. Stir in the vanilla bean paste and a dash of salt. Add a small amount of water to the mixture if necessary so that it has a pourable consistency.
7. Cover a baking seat with a piece of parchment paper. Spray the paper with cooking spray.
8. Pour fruit puree onto the sheet and spread with a spatula to about 1/8 – 1/4 inch thickness.
9. Place it in the oven for 6-8 hours. Check on it every couple of hours to prevent scorching. If the edges start to become brittle, brush gently with bar. May take up to 12 hours depending on your oven and the thickness of the fruit roll-up, although it only took me about 7 hours.
10. Cool the sheet tray and cut the fruit leather into desired sizes using a pizza cutter. Cut new clean parchment paper into strips, and roll the fruit roll-up into the parchment paper. Secure with tape. Eat on the go.