There are so many things to do with raspberries like jam, shakes and cookies. It’s a pretty versatile fruit. I like to make fruit leather. This is a great, yummy snack that stores well and kids love it. It has only three ingredients and you can make multiple alternatives such as cherry, blackberry, strawberry, apricot and even blueberry fruit leather. You can take it with you camping, hiking or on any outdoor adventure. This recipe can also be packed in a school lunch. This snack is quick and easy to make, kids love it and it’s healthy. It lasts well up to two months.
I usually make this in the oven, but you can also use a dehydrator. If using a dehydrator, check your booklet for the correct setting as cook times and temperatures can vary. You can also make this paleo by substituting honey for sugar and make it keto friendly by substituting stevia. This recipe is vegan as written. Also note, if you don’t like the seeds you can strain them out before putting it on the pan. If you don’t have fresh berries, you can use frozen ones as well.
Raspberry Fruit Leather Recipe
Prep Time 15 minutes Cook Time 1 ½ hours Total Time 2 hours 45 minutes
-2 cups raspberries
-1/4 cup sugar
-1 tbsp lemon juice
Prep oven to 175 degrees F. Line two cookie sheets with parchment paper, make sure the paper parchment overlaps the edges of the pan.
Combine all ingredients in a blender or food processor until smooth. After this is done, you can strain out the seeds using a strainer if desired.
Pour raspberry mixture into pans. Ensure that the mixture is spread evenly. If it is not spread evenly you will get parts that are not done or parts that are burnt.
Bake for 2 ½ hours, rotate every 30 minutes to ensure even cooking. Fruit leather will be done when it is no longer sticky to the touch. Leather will have retained it’s normal color, if it is brown it has been cooked too long.
Remove from oven and let sit until no longer warm to touch. Remove from paper. You can either tear or cut it into pieces or strips. A pizza cutter can be used to cut even pieces. Lay between fresh parchment paper . Store in air-tight container up to eight weeks.