Pumkin fruit leather
Serves: 16 rolls
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 min
Dietary: vegan
Meal type:
Misc:
Occasion:
Author: dghchocolatier
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Ingredients
- 900g pumpkin puree
- 120ml water
- 2 tsp. pumpkin spice/mixed spice
- 70g granulated sugar, or more to taste
Method
Use a dehydrator if possable or turn the oven to its lowest temperature setting.
Mix pumpkin puree, water, cinnamon and sugar in a blender until smooth.
Taste and add more sugar, if needed.
The consistency should be thick, but you should be able to pour and spread the mixture across a sheet of silicone paper or a mat.
If your mixture is too thick, just blend a little more water in.
Pour the mixture onto the mat and spread evenly across leaving a thin layer laying on top of the mat.
Bake until fruit leather is dry 5-6 hours.
Cool and cut and roll leather up on sheets of parchment paper.
Store in a airtight container and place in a cool, dry place it shoul last 4 weeks but will freeze for a year.