Fruit Roll-Ups (DG)

This is a winning recipe! Easy, delicious, raw, great for school lunches and YES… HEALTHY! A healthy fruit roll-up! It is possible (no, the pigs aren’t flying)! These seem to disappear in this house, and corners are often missing when I check on them in the dehydrator (I find clues leading to the guilty party – for example, my toddler’s step-stool). Sometimes I make a sour version (like a sour candy) by not adding any honey and substituting the pears with unsweetened homemade organic applesauce (this version is not raw due to the applesauce).

Raw Fruit Leathers (Roll-Ups) with Miessence DeepGreen alkalising

1 cup frozen organic blueberries
1 cup frozen organic raspberries
3 organic pears (cored, with peal)
juice of a small lemon (approximately 3 tablespoons)
½ cup raw organic honey
2 tablespoons DeepGreen alkalising superfood




1 – Incorporate all the ingredients in a food processor or blender for 3 minutes.

2 – Spread a thin layer on dehydrator sheets (the thicker the layer, the more time it will take to dehydrate)

3 – Set dehydrator between 105 and 115 degrees (if you would like the ingredients to remain raw, do not set the heat higher than 115, some even suggest 105 degrees to be on the safe side).

4 – Dehydrate for approximately 13 hours, depending on thickness. If it’s too dry and brittle instead of chewy, you can rehydate with a brush and water.

5 – Remove the fruit leather from dehydrator sheet, place on cutting board, cut in layers with pizza cutters or scissors, then roll.

*Tip: You can make these in the oven. Use the lowest temperature. Cover a cookie sheet with parchment paper. Pour the mixture and bake for 5-7 hours, rotating the trays several times. You may choose to cut the fruit roll-ups in layers with the parchment paper (only remove when ready to eat).

**Tip: If the outside gets brittle and cracks, you can rehydrate by brushing with water. When pouring the mix, put a thicker layer on the outside.

Recipe created by Isabelle Gagnon-Birch