Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Makes 4 leathers
Prep time
10 minutes
Dehydrating time
12-15 hours
Ingredients
- 4 cups pureed raw or cooked fruits or vegetables (carrots, potatoes, spinach, and cucumbers must be cooked)
- 2 tablespoons corn syrup
- 1 tablespoon lemon juice
- 1 to 2 teaspoons cornstarch (start with 1 teaspoon and add the second if necessary for the right consistency)
- Water or fruit juice as needed (optional)
Ingredients
macros
- 4 cups pureed raw or cooked fruits or vegetables (carrots, potatoes, spinach, and cucumbers must be cooked)
- 2 tablespoons corn syrup
- 1 tablespoon lemon juice
- 1 to 2 teaspoons cornstarch (start with 1 teaspoon and add the second if necessary for the right consistency)
- Water or fruit juice as needed (optional)
Instructions
- In a blender, combine the puree, corn syrup, lemon juice, and cornstarch and blend until smooth. Keep in mind, you may need to add water, fruit juice, or more corn syrup depending on the desired vegetable and/or fruit combination until you reach an applesauce-like consistency.
- If needed or preferred, pour the puree into a small saucepan, bring to a boil, reduce the heat to medium, and let simmer for 2 minutes.
- Let cool, then pour 1 cup of puree per leather in strips on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 125°F (52°F) until the leathers easily peel off the drying sheet, 10 to 12 hours.
- At this point, peel the leathers off the drying sheets and place them on the mesh rack of the dehydrator tray itself, then place back into the dehydrator for another 2 to 3 hours. This will help to remove any remaining tackiness.
- Remove from the tray, roll up in wax or parchment paper while still warm, and store as directed .
