Ingredients
Scale
- 900g of strawberries, stalk removed (about two punnets)
- 1.5 tablespoon vanilla sugar, optional
Instructions
- Preheat oven to 75 degrees. My oven wouldn’t go any lower and this temp worked fine.
- Line two large baking trays with baking paper.
- Place strawberries and sugar into bowl.
- Blitz on speed 9 for 25 seconds.
- You can strain the seeds off if you like but I have kept them in.
- Pour mixture over the trays, half on each tray.
- A cake knife/icing knife comes in handy so you can smooth the mixture out so that it is even. If its thicker and thinner in some areas it won’t be a huge problem but best to keep it even if possible.
- Place into the oven.
- If you have done the mixture thin, almost see through it will take about 1.5-2 hours to dehydrate. If its a bit thicker it will take about 2.5 hours. The ones shown took me 2 hours. To give yourself plenty of time allow for 3 hours. Don’t do this when you are rushing out the door.
- You want to keep dehydrating it until it is no longer soft in the middle. Slightly tacky is ok but try to have tackiness to a minimum.
- Remove from oven and sit for 10 minutes. Using kitchen scissors cut into roll ups or strips.
- I leave the paper on for easy storage and this kiddies can easily peel the roll up off.
- Prep Time: 5
- Cook Time: 150
Nutrition
- Serving Size: 16