AIP Friendly Strawberry Fruit Leather
Real-fruit snacks that actually fit a strict elimination protocol are hard to come by — most store-bought options are loaded with added sugars, natural flavors, or other ingredients that don't make the cut. This homemade version keeps things beautifully simple: just fresh strawberries, a touch of honey, bright lemon juice, and an optional pinch of Ceylon cinnamon, all of which are squarely on the approved list. The result is a deeply fruity, chewy sheet of pure strawberry goodness that peels off the mat in one satisfying piece. Low-and-slow oven drying at 170°F is the key — it concentrates the flavor without cooking out that fresh berry brightness. Spreading the purée to an even 1/8-inch layer is worth the extra minute of effort, because a uniform thickness means every strip dries at the same rate and stays perfectly pliable rather than cracking or staying tacky. Each batch makes 8 strips, so you can roll them up in parchment and stash them for the week ahead. It's the kind of snack that feels like a treat while doing exactly what your protocol asks of it.
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Learn more →Ingredients
8 servings
- 2 lb fresh strawberries, hulled
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 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.
- 1 tbsp fresh lemon juice
- ¼ tsp ground ceylon cinnamon (optional)
Instructions
- 1
Preheat the oven to 170°F (77°C), or as low as your oven will go (no higher than 200°F / 93°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 hulled strawberries, honey, lemon juice, and Ceylon cinnamon, if using, in a blender or food processor. Blend on high until completely smooth, about 60 seconds, with no visible fruit chunks remaining.
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