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Preheat oven to 170º degrees F, and position a baking rack to the center of the oven. Line a rimmed 18" x 13" sheet pan with a silicone baking mat, or silpat. Place strawberries in a blender and puree until smooth. Pour strawberry puree into a large pot on the stove and add honey (if using) and bring to a boil.
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Instructions. Preheat oven to 140 to 170 degrees F, or as low as your oven will go. Line a sheet-pan with parchment paper, and set aside. Add strawberries, honey, and lemon juice to food processor or blender, and blend until smooth. Pour fruit mixture onto the lined sheet-pan and spread out to about ⅛ to ¼ inch thick.
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Cook this mixture for about 10 minutes until it gets thick and jammy: Spread the jam out evenly onto a silpat or parchment paper lined baking sheet. If you have an offset spatula, that is the best tool for this: Let the strip bake/dehydrate for 3 hours in a 170 degree oven, then let it cool. Cut the rectangle into long strips using a pizza cutter:
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Instructions. Place all ingredients in the blender and puree. Pour mixture onto a baking sheet lined with a silpat. If you don't have a silpat, parchment will work too but the fruit roll-up it won't be as nice and flat since parchment tends to ripple with moisture. Spread mixture to 1/8-inch-thickness.
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Line a small baking tray with plastic wrap so it hangs over the edge a bit. Preheat your oven to it's lowest setting. Puree all of your ingredients in your Blendtec or blender until combined. Spread into an even layer on your prepared pan. Bake 6-8 hours or until your fruit is no longer sticky to the touch.
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First step: Add everything to a saucepan and cook. Second Step: Add everything to a food processor ( This is the one we love!) or blender. Third Step: Pour strawberry sauce on parchment paper (or silicone-lined mats ). Or onto parchment-lined dehydrator trays. Fourth Step: Bake / Dehydrate!
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Add an extra inch of paper to seal the roll ups once cooked. Preheat oven to 200 F. In a food processor, puree the strawberries, sugar and lemon mixture. In a medium saucepan, bring the strawberry mixture to a boil and keep stirring for about 20-25 minutes, or until the mixture has thickened and reduced in volume.
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Preheat the oven to 170 degrees F and line a baking sheet with a silicone baking mat. Pureé the strawberries, lemon juice and maple syrup in a high-speed blender or food processor until smooth. Add the strawberry pureé to a saucepan and cook on medium-high heat for about 10-15 minutes until the pureé begins to thicken.
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Meanwhile, in the bowl of a food processor, pulse freeze-dried strawberries until reduced to a powder. When fruit has finished cooking, add the mixture to the strawberry powder in food processor bowl. Pulse until chunky. Add remaining apple juice, lemon juice, coconut oil, rose flower water, and food coloring, if using.
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Keep your puree spread evenly so the fruit leather dries evenly. Spray the sheets or liners with a light coating of oil-based cooking spray. Spread the puree evenly over the entire liner. Spread the puree to a thickness of ¼ inch thick. Avoid making thick and thin areas—spread evenly.
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Preheat oven to 170 degrees F. Line a large baking sheet with a baking mat or parchment paper. Place strawberries in food processor until blended. Add enough sugar to sweeten and a splash of lemon juice ( if desired). Pour into prepared pan and spread out into a thin, even layer.
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How to Make Strawberry Fruit Roll Ups. Prepare the Strawberries: Wash the strawberries thoroughly and remove the stems. Ensure they are completely dry before proceeding. Puree the Strawberries: Place the strawberries in a blender or food processor. Add the fresh lemon juice.
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Remove any stems, seeds, cores, etc. Cut the fruits into one inch thick pieces for easier blending. Blend until smooth. Perfect on the go snack that's healthy, gluten free, and has only one ingredient - fruit! Baking time will vary greatly. Check the roll ups after 3 hours have passed.
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Meanwhile, preheat your oven to 170°F (75°C), and line a baking sheet with parchment paper or silicone baking mat. 5. Transfer the thickened fruit puree onto the parchment-lined baking sheet, spreading it out evenly to create a thin layer (about ⅛ inch thick). 6.
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Step 6 Heat in oven for 5 to 6 hours, or until fruit feels slightly tacky but no longer sticky. Timing will depend on humidity level; a rainy day makes for a longer set. Step 7 Transfer parchment.
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Blend fruit and sugar (if using) in blender until smooth. Set oven at lowest temperature setting (mine was at 170°F). Line two 13 x 18 baking sheet with Silpat mats. Pour fruit mixture onto silpat mats and spread with the back of a large spoon until the fruit mixture makes a sheet about a 1/8 inch thick across the surface of the silpat.