Red Meat Allergy Friendly Carob-Coconut Fruit Leather
Total time4 hr 15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
8 servings
- 2 cups fresh or frozen strawberries, hulled
- 1 cup fresh or frozen mango chunks
- ¼ cup full-fat coconut milk
- 2 tbsp carob powder
- 2 tbsp honey
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 1 pinch fine sea salt
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 strawberries, mango, coconut milk, carob powder, honey, ground ginger, Ceylon cinnamon, and sea salt in a blender. Blend on high until completely smooth, about 60 seconds.
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