Ingredients:
4 cups diced fresh fruit, mango or strawberry, or a combination of both (That's it! No sugar, just 100% fruit)
Preheat the oven to 170°F.
In a food processor or blender, blend the fruit until it becomes a puree.
Spread the mixture evenly onto a silpat-lined baking sheet. It's very important to try to spread the fruit puree as evenly as possible, for even baking and easy rolling up. If you don't have a silpat, parchment paper will work, too.
Bake in 170°F oven for 3 hours, or until the fruit is dried out and no longer wet or sticky to the touch. Allow the dried fruit to cool.
Cut a piece of wax paper that is the same size as the rectangle of dried fruit. Lay the wax paper on top of the dried fruit, flip the silpat over, and remove it from the fruit, leaving the dried fruit on the wax paper.
Lengthwise, using a pizza cutter or a very sharp knice, cut strips of the dried fruit on wax paper. Cut the strips in any width you like. Roll up each strip, and you have your homemade fruit roll up.
Store in an air tight container for up to a week.
Lengthwise, using a pizza cutter or a very sharp knice, cut strips of the dried fruit on wax paper. Cut the strips in any width you like. Roll up each strip, and you have your homemade fruit roll up.
Store in an air tight container for up to a week.
Serves 1-2
Ingredients:
1 can light coconut milk
2 tablespoons unsweetened cocoa powder
2 tablespoons pumpkin puree (from a can, no sugar added, 100% pumpkin)
2 tablespoons organic maple syrup
1/2 teaspoon pumpkin spice
In a high-powered blender, preferably a Vitamix, combine all of the ingredients for the hot chocolate.
Transfer the mixture to a small pot and heat on the stove until hot warmed through, but not boiling, about 5 minutes. Serve hot.
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