AIP Friendly Apple-Ginger Fruit Leather
Fruit leather sounds like a treat that should be off-limits when you're eating clean, but this version proves otherwise. Just five whole-food ingredients — fresh apples, real ginger, a touch of honey, Ceylon cinnamon, and lemon juice — come together into something that tastes genuinely indulgent without a single problematic additive or nightshade in sight. The apples get blended into a silky purée that spreads across a parchment-lined sheet and slowly dries in the oven, concentrating all that warm, spiced flavor into a chewy, peel-and-eat strip. Ceylon cinnamon is the gentler, more aromatic variety, and it pairs beautifully with the bright heat of freshly grated ginger for a snack that feels sophisticated rather than remedial. Store-bought fruit leathers are almost always loaded with added sugars, natural flavors, or preservatives that make label-reading a chore — making your own means you know exactly what went in. Each batch makes 8 strips, so you can stash them for the week and actually have something satisfying to reach for when a craving hits.
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Learn more →Ingredients
8 servings
- 2 lbs apples (about 4 medium), peeled, cored, and roughly chopped
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/8 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground ceylon cinnamon
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 170°F (77°C). If your oven's lowest setting is 200°F (93°C), set it there and prop the door open slightly with a wooden spoon to allow moisture to escape. Line an 18x13-inch rimmed baking sheet with parchment paper.
- 2
Combine the chopped apples, grated ginger, honey, Ceylon cinnamon, and lemon juice in a blender or food processor. Blend on high until completely smooth, about 1–2 minutes, scraping down the sides once — the purée should be uniform with no visible apple chunks.
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