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Those of us on whole food diets always appreciate a grab-and-go snack that’s super healthy, yields energy and isn’t necessarily fruit-based. This vegetable leather is just the snack. Winter squash fruit leathers are perfect for little ones, lunches and even for grown-ups. They’re a novelty, yet they’re familiar and delicious. Sweetened with just a wink of honey this treat is even GAPS-friendly. The spices can be modified just a bit for it to be AIP. And since everyone loves pumpkin, it’s a treat most people will enjoy.
Quick to whip up, pretty to wrap up and fun to eat up! Winter Squash Fruit Leather!
- 2 cups cooked winter squash, preferably kabocha or butternut varieties
- 1/4 cup honey local, raw
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger ground
- 1/8 tsp. allspice, cloves, nutmeg
Place the cooked, cooled winter squash into a high-powered blender.
Add the remaining ingredients and blend on low speed for 30-50 seconds, until the puree is smooth and the ingredients are evenly combined.
Line a cookie sheet with parchment paper and pour the puree into the center of the paper.
Use an offset spatula to spread the puree out to 1/4" thickness.
Dehydrate between 95 and 145 degrees for 4-8 hours, depending on your dehydrator. The leather is done when it is tacky but no longer wet at all in the center. The leather should be pliable, not brittle.