Plum Fruit Roll-Ups
These homemade Fruit Roll-Ups have just 4 ingredients and require only a blender and an oven. They’re a healthy, on-the-go treat you’re going to love!
I’m not really sure what I just got myself into, but I’ve signed the tulip-man and myself up for kite surfing lessons this weekend. Never mind the fact that the closest I’ve come to a “workout” in months has been the morning “runs” that inevitably turn into morning “walk and talks” with my tulip-friend. And never mind the fact that I’m going back to school on Monday and should probably be doing more productive things, like reviewing old statistics notes or packing my backpack or fixing lunches for the week. But no, I choose to procrastinate all of this by signing up for kite surfing lessons. Have you tried this before? Am I going to break my whole body? Am I doomed?
Anyways, other things I’ve been doing to procrastinate getting ready for school have included cooking a lot. Case in point, these homemade fruit roll-ups. We made strawberry fruit roll-ups back when Live Eat Learn was just a wee baby, so I thought we’d revisit them today, with us going plum crazy this week and all. Here’s a general picture of how the making of these goes:
- cook fruit
- blend fruit
- spread onto baking sheet
- dehydrate in oven for 6 to 8 hours
- cut into strips
- rock and roll
How easy is that? Yes, the amount of time in the oven can seem a bit lengthy, but with only 15 minutes of actual hands-on time, these homemade fruit roll ups will be ready before you know it.
How to Make Fruit Roll-Ups Video
Plum Fruit Roll-Ups
These Plum Homemade Fruit Roll-Ups have just 4 ingredients and require only a blender and an oven!
- 4 cups chopped plums 720 g, pit plums then chop, leaving skins on
- 2 tablespoons honey 30 mL, or sugar
- 1 tablespoon lemon juice 15 mL
- ½ teaspoon cinnamon
- Place chopped plums on a baking sheet and bake at 350 degrees F (176 C) for 20 minutes, or until plums are a bit soft.
- Add cooked plums, honey, lemon juice, and cinnamon to a food processor or blender and puree until smooth. Taste and add more honey as needed to suit your liking.
- Pour into a pan lined with parchment paper then spread out ⅛ to ¼ inch thick.
- Dehydrate in oven at 140 to 170 degrees F (60 to 76 C) (or as low as oven will go) for 6 to 8 hours, or until middle is not longer sticky.
- Allow to cool, then use clean scissors to cut the leather into strips (parchment paper still on).
- Roll leather so that the parchment paper is on the outside, trimming the rough edges if you feel like it.
Store in an air tight container in the fridge for 1 to 2 weeks.
This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these recipes possible! I first published this recipe on Amanda’s Cookin’, where I’m a contributor.
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