School is in full swing and so is trying to figure out what to send for lunches and snacks. Things Q likes one week may not be a fave the next. Making sure I send things that he will actually eat and not stay hungry can be a struggle.
I was so happy I found this recipe for homemade fruit roll-ups. You can use whatever fruit is seasonal or the favourite that week and unlike the store variety, you know exactly what is going in them. These are super easy to make and always a hit!
Homemade Fruit Roll-ups
From Kitchen Daily
4 cups berries
1/2 cup sugar
1 TB lemon juice
In a food processor or blender, puree your fruit, sugar and lemon juice.
Cook in a saucepan over medium heat until thick, 20-30 minutes. Strain through a fine sieve onto a baking sheet lined with parchment or Silpat. Shake the pan to level.
Bake at 170 degrees until dehydrated, about 3 hours (puree should be just slightly sticky but not dry). Let cool for 10 minutes.
If you lined your baking sheet with parchment you can cut the dried fruit into desired shapes. If you used a Silpat, place a sheet of parchment (cut to the size of your baking sheet) on your work surface. Carefully invert the fruit and Silpat onto the parchment and peel the Silpat away.
Cut into eight rectangles, or about 13 crosswise “strips”. Roll up with the parchment and tie with twine or baker’s string. Store at room temperature for up to 1 month.
