Wellness Wednesdays: Organic Apple Cinnamon Chia Fruit Roll-ups

by Jenny Nicol

Who says fruit roll-ups are just for kids?!

 

Is there anything better than the combo of sweet local apples and cinnamon… turns out, yes! That wonderfully perfect combination turns to absolute magic with a dash of pure maple syrup.

 

For this recipe I used organic unsweetened applesauce from the farmer’s market, and lightly sweetened it using cinnamon, pure maple syrup, coconut sugar and monk fruit sweetener. The applesauce was so delicious on its own without the added sweeteners, you can easily omit them and use only the applesauce if preferred.

This is a great base recipe, you can add other fruit to the applesauce like puree of mango, peach, berries or pear. Experiment and get creative, hello pumpkin spice roll-ups!

When you’ve got the desire for something sweet, reach for a delicious homemade treat instead of store bought. Take with you on-the-go, pack in lunches or keep at your desk.

Kids of all ages, including the big kids like me who are not teenagers anymore, really LOVE these goodies. I hope you will  too!

 

What you need:

2.5 cups unsweetened applesauce (organic if possible)

1.5 teaspoons chia seeds

1 teaspoon pure maple syrup

 

1 teaspoon coconut sugar

½ teaspoon monk fruit sweetener (I used Lakanto brand)

½ teaspoon ground cinnamon

Parchment paper

Food dehydrator (optional)

 

Instructions:

  1. In a large mixing bowl, add all of the ingredients and stir until well combined and all the seeds are wet.
  2. Line the tray for the dehydrator with parchment paper, pour the mixture in the center of the paper and smooth out into a thin and even layer.
  3. Be sure you do not see the parchment through the mixture, but the layer should not much thicker than that. You can make a thicker layer, it will just take more time to dry.
  4. Place the tray in the dehydrator and set at 155°F for 3-5 hours. The time will vary depending on thickness of the mixture and the dehydrator. Start checking after 2.5 hours and every 30 minutes until done. The entire sheet should feel dry, with no wet spots in the center. (See instructions for using the oven)
  5. Let cool for 10minutes then cut into strips and roll. I used kitchen string or twine to tie them up. Store in an airtight container.

 

No Dehydrator, No Problem!

This recipe can also be prepared at a low temperature in the oven.

Repeat Steps 1-3 & 5; substitute a cookie sheet for the dehydrator tray.

Step 4.

Preheat the oven to 175°F and bake for 3-5 hours. The time will vary depending on thickness of the mixture and the oven. Start checking after 2.5 hours and every 30 minutes until done. The entire sheet should feel dry, with no wet spots in the center.


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