Fibre-rich fruit rolls
Ingredients
Mango and camelina version
- 1 bag (500-600g) frozen mangoes, thawed (and well drained)
- 6 tbsp (90 ml) camelina seeds
Cherry and chia version
- 2 t. (500 ml) frozen cherries, thawed (and well drained)
- 6 tbsp (90 ml) chia seeds
Instructions
- Preheat oven to 200ºF and line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, grind the ingredients to a smooth purée (most of the seeds will still be whole).
- Using a spatula, spread the preparation on the plate to obtain a thin layer of about 3 mm.
- Bake for about 4-5 hours, until the mixture looks dry but is still tender.
- Leave to cool, then use a scissors to cut strips of the desired width into rolls.
Notes
Recipe by the Épithélia team,
Conservation: Keep for 2 weeks at room temperature in a hermetically sealed dish.