Fish Free Apricot Fruit Leather
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Learn more →Ingredients
8 servings
- 2 lb fresh apricots, halved and pitted
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh lemon juice
- ¼ tsp ground ginger (optional)
Instructions
- 1
Preheat the oven to 170°F (77°C). Line an 18x13-inch rimmed baking sheet with a silicone baking mat. If using parchment paper, lightly coat it with a thin film of coconut oil to prevent sticking.
- 2
Combine the apricot halves, honey, lemon juice, and ground ginger (if using) in a blender or food processor. Blend on high until completely smooth, about 1 minute, scraping down the sides once. The puree should be pourable and free of any fibrous chunks.
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