Tag Archives: healthy snacks for toddlers

Apple Sandwiches {An Old Favourite}

Apple Sandwiches | Mama Papa BubbaI’ve been making these fun and easy apple sandwiches for Miss G for a long time now (we didn’t follow the usual no nuts until the age of 2 rule) and they’ve always been a total hit.  And because we load ours up with all kinds of healthful fillings, they make a perfect breakfast or even lunch!

IMG 8812You certainly don’t need all of these things, but since we almost always have them all on hand and Miss G enjoys the variety, we usually go for it.  In today’s lineup was peanut butter, almond butter, and a pink lady apple, plus unsweetened coconut, pumpkin seeds, sliced almonds, old-fashioned oats, sunflower seeds, and hemp hearts. Also needed is a sharp knife and small cookie cutter of some sort (though you can do without if needed).

IMG 8814Apple sandwiches are really so simple to throw together that I’m sure instructions aren’t needed, but this is how we normally make ours…  First off, I slice them up quite thinly.  We usually get 8 or 9 slices (not including the 2 end pieces) per apple.  Then we separate them into two piles – one where the seeds have to be cut out, and the other where there really aren’t any seeds at all.

IMG 8815Next, we use our small heart-shaped cookie cutter to cut the centres out of the seedy slices. You can use an apple corer or a sharp knife to the trick too.  These pieces will become the sandwich tops.

IMG 8816On to the bottoms!  Since these really don’t have any seeds, there’s no cookie cutter needed.  Just slather them with your favourite nut butter…

IMG 8817And have your munchkin sprinkle them with the toppings of his or her choice.  

IMG 8823Then pop the tops  on and you’ve got a yummy snack or meal ready for your little one (or you!) to gobble up!


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Toddler Food: What Miss G Eats {31}

Toddler FoodIMG 8714Breakfast // Plain organic yogurt with Anita’s Organic ancient grains breakfast boost.

IMG 9281Breakfast // Ezekiel cinnamon raisin toast with all-natural peanut butter.  Berries.  Chinese pear slices.  Satsuma slices.

IMG 9141Breakfast // Crispy brown rice cereal with chia seeds, sunflower seeds, cinnamon, and almond milk.

IMG 7941Breakfast // Plain organic yogurt with strawberry slices, almond slices, and chia seeds.

IMG 9617Lunch // Wholewheat couscous with steamed asparagus, edamame, baby green peas, feta, and herbs.

IMG 8208Lunch // Grilled chicken, spinach, and brie on wholewheat flax seed bread. Green grapes.  Red pepper slices.

IMG 8256Lunch {for 2 on the go} // Homemade carrot zucchini muffins.  Almond butter, oat, hemp heart, and chia multi-grain roll-up.  Baby cucumbers.  Avocado. Orange pepper slices.  Seedy crackers.  Apple slices.  Grapes.  Mango.  Mixed raw nuts.

IMG 8252Lunch // Quick Gracen-made pizza (all-natural apple chardonnay chicken sausage, orange pepper pieces, asparagus chunks, and grilled onions).

IMG 8185Lunch // Mixed brown rice bowl with grilled corn, onions,  peppers, black beans, fresh avocado, fresh mozzarella, and sour cream.

IMG 8750Lunch // Baby potatoes, asparagus, snap peas, cucumbers, green onions, and chickpeas in plain yogurt and dill.

IMG 8929Dinner // Mexican black bean salad.  Asian noodle salad.  Edamame salad.

IMG 7940Dinner // Sweet potato hash, asparagus chunks, grilled onions, spinach, and all-natural herb and garlic chicken sausage with a dollop of sour cream.

IMG 8110Dinner // Grilled coconut chicken.  Avocado chunks.  Rocket and harvest grains salad.  Strawberries.

IMG 8219Dinner // Wholewheat roasted veggie calzone.

IMG 8292Dinner // Wholewheat spaghetti with ground turkey and tomato basil spinach sauce.  Roasted beets.

IMG 9618Dinner // Grilled chicken.  Warm beet salad.  Warm baby potato salad.


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Toddler Food: What Miss G Eats {30}

Toddler FoodIMG 6099Breakfast // Plain organic yogurt with homemade granola and frozen blueberries.

IMG 6435Breakfast // Scrambled eggs.  Fruit salad.  Wholewheat oatmeal flax pancake with all-natural peanut butter.

IMG 6681Breakfast // Hot oatmeal with almond milk, fresh blueberries, and chia seeds.

IMG 7143Breakfast // Wholewheat sourdough french toast with all-natural peanut butter.  Plain organic yogurt for dipping.

IMG 6336Breakfast //  Plain organic yogurt with homemade granola, fresh blackberries, and fresh strawberries.

IMG 7159Breakfast // Scrambled basil parmesan eggs.  Sweet potato hash.  Pink lady slices.

IMG 7626Breakfast // Plain organic yogurt with fresh mango, unsweetened coconut, and chia seeds.

IMG 6677Snack // Edible rainbow made out of strawberries, sharp cheddar, yellow peppers, edamame, blueberries, and banana slices.

IMG 6682Snack // Roasted garlic parmesan chickpeas.

IMG 6338Lunch {on the go} // Steamed beets.  Cottage cheese.  Blackberries.  Satsuma slices.  Pistachios and cashews. Yellow pepper slices.  Baby carrots.  Unsweetened banana slices.  Organic yogurt-covered raisins (the queen of all treats in our house!)

IMG 7636Lunch // Potato leek soup with chickpeas, baby green peas, and fresh parmesan.

IMG 6479Lunch {on the go} // Avocado.  Banana coins.  Seedy crackers with sharp cheddar.  Cashews.  Apple sandwiches filled with almond butter, oats, and chia.  Baby carrots.  Broccoli florets.

IMG 7845Lunch // Wholewheat pita pockets filled with almond butter, banana slices, and chia seeds.

IMG 6412Lunch {on the go} // Strawberries.  Blackberries.  Starfruit.  Mini wholewheat flatbread.  Seedy crackers.  Avocado.  Miniature chickpea patties.

IMG 7998Dinner // Lentil & veggie pasta and cheese.  Steamed broccoli.

IMG 6335Dinner // Coconut encrusted chicken.  Roasted sweet potato.  Roasted Brussels sprouts.  Steamed beets.

IMG 6557Dinner // Ravioli soup with fresh parmesan.  Roasted broccoli.

IMG 6575Dinner // Roasted sweet potato, cauliflower, beets, and carrots with pan-fried onions and all-natural apple chardonnay chicken sausage.

IMG 6729Dinner // Baked potato.  Barbecued chicken and veggie skewers.  Green salad.

IMG 6744Dinner // Baked spinach pasta and cheese with turkey and green peas.

IMG 7631Dinner // Chicken and bean ‘soft tacos’ with sautéed peppers, cheddar, avocado, and black beans on the side.  Sour cream and green salsa for dipping.

IMG 7775Dinner // Homemade pizza (roasted veggie and barbecue chicken).  Spinach salad with apples, feta, and sunflower seeds.

See all of our Toddler Food posts here.


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Toddler Food: What Miss G Eats {29}

Toddler FoodAnother week, another Toddler Food post. ☺  Admittedly, I’m still catching up, so these photos were from quite some time ago… Uh, probably from around Valentine’s Day given all of the heart-shaped food.  Oy.  Either way, here’s some of what Miss G’s eaten semi-recently. 

IMG 5455Breakfast // Scrambled organic egg with fresh parmesan and basil rolled in a wholewheat flatbread.  Strawberry slices and black grapes.

IMG 5599Breakfast // Yogurt parfait made with homemade granola, organic plain yogurt, fresh strawberries, blackberries, and raspberries, and a tiny drizzle of pure maple syrup.

IMG 5745Breakfast // Wholewheat flax pancakes with all-natural almond butter.  Kiwi slices.

IMG 5898Breakfast // Wholewheat bagel with all-natural cream cheese and hemp hearts.  Strawberry quarters and blackberries.

IMG 5826Breakfast // Wholewheat rye toast with all-natural cream cheese and avocado slices.  Fresh pear.

IMG 5959Breakfast // Organic oatmeal topped with strawberry slices, freshly whipped cream (unsweetened), and chia seeds.

IMG 5914Snack // Chocolate coconut banana muffin.

IMG 5682Lunch {and snacks on the go} // Banana berry muffin.  Dill havarti slices.  Raw almonds and kamut puffs.  Seedy cranberry breakfast bar.  Cucumber slices.  Carrot sticks.  Edamame beans.  Alphabet pretzels.

IMG 5967Lunch // Wholewheat couscous with avocado, red and orange peppers, black beans, red onions, olive oil, and freshly squeezed lime.

IMG 5637Lunch {and snacks on the go} // Banana berry muffin.  Heart-shaped strawberry crispy rice treat.  Mixed nuts and organic o’s.  Carrot hearts.  Veggies and all-natural cream cheese on seedy wholewheat.  Strawberries.

IMG 7627Lunch // Tuna and avocado in mini wholewheat pitas.  Red pepper slices.  Baby carrots.  Cucumber slices.

IMG 5727Lunch {and snacks on the go} // Pear chunks.  Strawberry halves.  Kiwi slices.  Mixed nuts.  Wholewheat flax pancakes.  Heart-shaped strawberry crispy rice treat.  Carrot coins.  Cucumber slices.  

IMG 5422Lunch {and snacks on the go} // Apple slices.  Strawberry halves.  Red grapes.  Red pear.  ‘Gracen mix’.  Orange pepper slices.  Edamame beans.  Chickpeas.  Watermelon strawberry fruit chews.  Avocado, hemp hearts, and all-natural cream cheese rolled in a wholewheat tortilla.

IMG 5332Dinner // Turkey zucchini spinach meatloaf.  Pesto tortelini with fresh parmesan, spinach, garlic, and olive oil.

IMG 6098Dinner // Quinoa ‘mac n’ cheese’ with broccoli, red peppers, and leeks. 

IMG 5970Dinner // Southwest chicken chili with grated sharp cheddar, sour cream, and avocado.

IMG 5344Dinner // Wholewheat fusili with zucchini turkey tomato sauce and fresh parmesan.

IMG 5421Dinner // Veggie soup with harvest grains and chickpeas.  Avocado and all-natural cream cheese in an Ezekiel wrap.

IMG 5681Dinner // Squash and ricotta-filled pasta with homemade spinach pesto, baby green peas, and pine nuts.


See all of our Toddler Food posts here.


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Toddler Food: What Miss G Eats {28}

Toddler FoodWhew!  It’s been a while…  A very long while since our last Toddler Food post.  Realistically, here’s some of what Miss G ate a month or two ago.  ☺

IMG 4525Breakfast // Cinnamon french toast made with wholewheat shepherd’s bread, stewed blueberries, and chia.  Orange slices.

IMG 4641Breakfast // Coconut chia pudding with strawberry slices and raw sliced almonds.

IMG 4332Breakfast // Oatmeal with raw sliced almonds, chia, hemp hearts, and frozen blueberries.  Orange pepper slices.

IMG 4697Breakfast // Organic brown rice cereal with sliced almonds, hemp hearts, loads of cinnamon (she’s obsessed!), and almond milk.

IMG 4845Breakfast // Toasted squarely bread, colby cheese, and a scrambled egg. 

IMG 5124Breakfast // Plain organic yogurt, homemade granola, freeze-dried strawberries and blueberries.

IMG 5238Breakfast // Old-fashioned oats with granny smith apples, almond butter, and cinnamon.

IMG 4986Breakfast // Star-shpaed scrambled organic egg.  All-natural peanut butter and old-fashioned oat banana bites.

IMG 4647Green smoothie // Banana, old-fashioned oats, all-natural peanut butter, coconut milk, vanilla, and spinach.

IMG 4695Green smoothie (though not actually green) // Banana, apple, avocado, kale, frozen blueberries, frozen raspberries, chia, and water.

IMG 4847Smoothie // Banana, pear, apple, frozen blueberries, steamed beets, chia seeds, and water.

IMG 4815Snack // Homemade apple carrot pear fruit leather.

IMG 5057Snack // Homemade wholewheat cheddar crackers.

IMG 4848Snacks & Lunch {on the go} // Baby carrots.  Orange chunks.  Homemade banana berry fruit leather.  Cashew pieces.  Avocado.  Hard-boiled organic egg.  Orzo with feta.

IMG 5242Lunch {on the go} // Mixed fruit.  Homemade banana berry fruit leather.  Homemade wholewheat cheddar crackers.  Raw almonds.  Avocado, cucumber, and cream cheese roll-ups.

IMG 4746Lunch // Tuna and avocado on wholewheat rye.  Baby carrots.

IMG 4824Lunch // Red lentil pasta and cheese.  Baby peas and corn with dill.

IMG 4840Lunch // Grilled all-natural peanut butter and no-sugar-added jam sandwich (an oddly delicious favourite from my childhood).

IMG 5107Lunch // Curried tuna apple salad on a wholewheat croissant.  Strawberry chunks.  Grapes.

PhotoLunch {on the go} // Red pepper slices.  Cucumber slices.  Grapes. Strawberries.  Avocado.  Edamame crackers with organic cheddar.

IMG 5331Dinner // Personal turkey meatloaf.  Mashed potatoes.  Roasted carrots.  Roasted Brussels sprouts.

IMG 4524Dinner // Homemade chicken tenders.  Steamed carrots and snap peas with fresh herbs.  Roasted baby potatoes.  Homemade honey mustard sauce.

IMG 4588Dinner // Wholewheat fusilli with fresh spinach and all-natural chicken sausage in a clear sauce.

IMG 5105Dinner // Harvest grains, edamame, steamed carrots and snap peas with grilled prawns.

IMG 5108Dinner // Homemade mulligatawny with granny smith cubes.

IMG 4556Dinner // Wholewheat couscous. Mini chickpea/veggie patties.  Hummus.

IMG 4751Dinner // Spinach tortellini with carrots, broccoli, edamame, onions, and fresh parmesan.

IMG 4917Dinner // Potato and leek soup with chickpeas and feta.  Grilled cheese on wholewheat shepherd’s bread.

IMG 5031Dinner // White bean chicken chili with colby jack, avocado, and fresh cilantro.

See all of our Toddler Food posts here.


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A Rainbow Snack

Healthy Rainbow SnackEver since our recent Shopping Sense tour, Gracen’s been talking about “eating a rainbow”.  I really had no idea she was even paying attention to the registered dietician during the event, but since she’d never mentioned eating a rainbow until dinnertime after the tour, I’m guessing she was.  It’s amazing to see what little sponges they are, isn’t it?  Now she says things like, “Look, Papa… There’s orangey, purple, and green!  Grae Grae’s eating a rainbow for dinner!”

This afternoon when she requested a snack “including all the colours of the rainbow”, I decided to do something fun.

IMG 6672Fruit lends itself to creating a rainbow so well that I could have easily made the entire thing just from one food group, but I decided to try and include at least a little bit of protein, dairy, and veg too.  I ended up with strawberry chunks, all-natural sharp cheddar cubes, low-sodium chickpeas, edamame beans, fresh blueberries, and banana coins for the clouds (sorry indigo and violet – skipped you this time!)

IMG 6677The chickpeas were scooped up by my hungry little monkey before I had a chance to assemble the rainbow, so they were replaced with chunks of yellow pepper (just as well – she loves those too).  Using a small plate and following its arc made shaping the rainbow really easy.

IMG 6679And you should have seen the eyes on my little rainbow loving girl when I set the plate down in front of her…  She loved it so much that we had a great brainstorming session about all of the foods that could  be used to create a rainbow snack (and she of course had way more ideas than I did).  

Here are some of the options we came up with…

Red:  strawberries . raspberries . red peppers . grape tomatoes . cherries . kidney beans .

Orange: cheddar . oranges . carrots . orange peppers . homemade cheese crackers . cantaloupe . apricots . 

Yellow: yellow peppers . chickpeas . pineapple . mango . swiss cheese . yellow tomatoes . 

Green: edamame beans . green peppers . cucumbers . pickles . broccoli . snap peas . avocado . kiwi . green grapes . 

Blue / Purple: blueberries . blackberries . beets . red grapes . purple peppers . plums . 

White: bananas . mozzarella cheese . tofu cubes . cottage cheese . plain yogurt . white kidney beans . hardboiled eggs


You never know… We just may have to repeat this idea on St. Patrick’s Day (or use it for a rainbow party one day!)


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Healthy Chocolate Coconut Banana Muffins

Healthy Chocolate Coconut Banana MuffinsOne of the little traditions we do on Gracen’s half birthday (ohmahgerd, I have a two and a half year old) is make a fresh batch of muffins (aka ‘cupcakes’) to top with freshly whipped cream and candles later in the evening.  So today we used our usual no sugar added banana muffin recipe, tweaked it just a little bit, and came up with these delicious chocolate coconut creations.  They are super yummy and truly do feel like a cupcake instead of a healthy muffin… Especially if you add the dark chocolate chips I added to the adult half of the batch (with which I doubt they can be remain in the ‘healthy’ category, but hey – I try my best). ☺

IMG 5912Here’s the recipe…

Healthy Banana Chocolate Coconut Muffins

  • 4 large ripe bananas
  • 1 organic egg
  • 1/3 cups of coconut oil
  • 2 tablespoons of pure maple syrup
  • 2 tablespoons of cocoa
  • 1 teaspoon of pure vanilla
  • 1 1/2 cups of wholewheat flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 cup of unsweetened coconut shavings
  • dark chocolate chips (optional – we used 1/3 of a cup in half the batter)

Preheat oven to 350° . Prepare a 12 cup muffin pan by brushing it with grapeseed oil.

Mix the bananas, other wet ingredients, and cocoa until the mixture is mostly smooth and only slightly chunky.  In a separate bowl, mix the dry ingredients (save the coconut and chocolate chips) well. Gently fold the dry ingredients into the wet ingredients.  Slowly stir in the coconut (and chocolate chips if adding them).  Fill greased muffin tin with the mixture and bake at 350 degrees for 20 minutes.  Let cool.



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{Heart-Shaped} Wholewheat Cheese Crackers

Wholewheat Cheese CrackersToday Gracen and I whipped up a batch of what is easily her most loved treat in the entire world – our homemade version of the classic ‘fishy crackers’.  Though I’ve shared this recipe before, I thought I’d share it again as we did things a teeny bit differently this time around…  Plus, this heart-shaped version would make a perfect treat for Valentine’s Day.

IMG 5032First off, our ingredients…  We used the usuals, but tried using a coarse stone ground wholewheat flour, replaced the cheddar with Colby and fresh parmesan, and added some basil into our spice mix.

IMG 5033Then my little helper dumped everything together.

IMG 5036Instead of mixing everything in our mixer like we have in the past, this time we did it in the food processor I got for my birthday. It definitely allowed the dough to come together more easily, and as guessed, adding a touch of water wasn’t necessary in the food processor.

DoughWith all of the ingredients well mixed, we dumped everything out onto our workspace and used our hands to form it into a large mass.

RoolThen we patted it down by hand, covered it with parchment, and rolled it out nice and thin.

IMG 5047It must be all the talk about Valentine’s Day festivities, because Grae chose a heart-shaped cookie cutter this time around.  

IMG 5048We cut out endless hearts, carefully lifted them with the flat edge of a butter knife, and transferred them onto a parchment-lined baking sheet.

IMG 5053We popped them in the oven, and in no time, we had crispy, tender crackers that are full of flavour and free of preservatives.

IMG 5059

See our original recipe here.

Wholewheat Cheese Crakers

  • 2 cups of Colby cheese
  • 1 cup of fresh parmesan
  • 8 tablespoons of olive oil
  • 1 1/2 cups of whole wheat flour
  • 1/2 teaspoon of garlic powder
  • 1/8 teaspoon of cayenne paper
  • 1/8 teaspoon of dried basil
  • 1/8 teaspoon of sea salt (optional)
  • 1/4 cup of warm water (if mixing by hand or using an electric mixer – not necessary in a food processor)

Preheat oven to 350°F. Combine all ingredients and gently form dough into a ball.

Sandwich dough between two layers of parchment and roll it out to 1/8 of an inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time if needed. Gently transfer crackers to a parchment-lined baking sheet using the flat edge of a butter knife if needed.

Bake the crackers for 12 to 15 minutes, or until they are just barely browned at the edges. Remove from the oven and allow to cool.



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Apple Pear Carrot Fruit Leather

Homemade Carrot Pear Apple Fruit LeatherAfter getting our batch of banana berry fruit leather in the oven, Gracen and I decided to give round two a go, this time with a different combination of ingredients…

IMG 4698We had a couple of bruised pears that I really wanted to use, and while digging in the fridge for an apple, Grae suggested carrots too (sure, why not?)  We added the other half of our lemon to the mix and called it good.

IMG 4700This batch took a wee bit more prep than the last one.  Grae peeled carrots {ever so cautiously}…

IMG 4703While I prepped the apples and pears (I peeled the apple, but not the pears).

IMG 4705When everything was ready to go, my little sous chef added the produce to a big pot…

IMG 4707And attempted to squeeze the juice from the lemon.  (Her exact words just before this shot was taken were, “Com’on, lemon… Why you not working??”)

IMG 4709Then she poured in some water (quite a bit more than with our first batch because carrots don’t produce their own juice while stewing).

IMG 4712Then we popped our pot on the oven, put a lid on it, and let everything simmer for about half an hour on medium heat.

IMG 4736It looked absolutely horrible when it was done cooking (like some kind of veggie stew gone terribly wrong), but smelled delicious.

IMG 4742During the stewing process, my little girl helper was replaced by this equally cute kitty helper.  Luckily, she likes to help just as much and saw to it that our mixture was pureed perfectly.

IMG 4743Then we poured it out onto a parchment-lined sheet.

IMG 4744This time we were a little more careful to make sure the mixture was an even thickness all over the base of the pan. Then it was into the oven on the lowest temperature.

IMG 4754After eight hours, we had a lovely sheet of fruit leather.

IMG 4757Once again using kitchen scissors, I cut the sheet into strips…

IMG 4764And rolled it up using strips of parchment paper and baker’s twine. 

IMG 4816And though our berry banana version is very tasty {despite being a tad over dried}, I think these are even better.  They’re sweet and flavourful and have just the perfect bit of tartness.
IMG 4819Gracen seems to agree.  She gobbled up this entire strip in 3 minutes flat and promptly asked for another. 

Carrot Pear Apple Fruit Leather
  • 2 Red Anjou pears
  • 3 large carrots
  • 1 Granny Smith apple
  • juice of 1/2 a lemon
  • 1 cup of water
Peel the carrots and peel and core the apple.  Put all of the produce into a large pot along with the water and the juice from the lemon.  Cover the pot and stew the fruit/veggies on medium heat for 25 to 30 minutes, then remove from heat and let cool a while.
Pour the stewed fruit and veggies into a blender or food processor and puree.
Pour the pureed mixture onto a parchment-lined baking sheet and use a spatula to evenly distribute  the mixture over the base of the pan.  Bake at 150 degrees for about 8 hours, removing it from the overn when the leather is no longer sticky to the touch.  
Peel away the parchment paper and cut into strips using kitchen scissors or a pizza cutter.
Enjoy immediately or roll using parchment strips and baker’s twine and store in an airtight jar.


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Berry Banana Fruit Leather

Homemade Banana Berry Fruit LeatherOne of the few ready-made packaged foods I buy now and then is organic all-fruit fruit leather strips.  They’re a very special treat for Miss G and I don’t feel horrible about letting her have one once and a while (as long as her teeth are brushed extra well that day), but I’ve always known that I should probably be making them at home instead.  Recently, our local grocery store stopped restocking their organic fruit leather supply (I think they’re getting rid of the current stock and then no longer carrying them) and they were down to just two lonely strips on our last visit. It was the perfect push I needed to try making my own. 

IMG 4699Today I asked Gracen if she’d like to try making some fruit leather of our own, and she responded enthusiastically with, “Sure!  Purple ones.” so I decided we’d try  a berry variety first.  Since we don’t really buy many berries when they’re out of season, we went with what we had in the freezer – strawberries, raspberries, and wild blueberries.  Plus an apple and half a lemon for texture and a little kick.

IMG 4713As we were prepping the fruit, which really only consists of peeling and coring the apple, we decided to add a banana in the mix for sweetness.

IMG 4715With all of the ingredients ready to go, Gracen popped them into a large pot…

IMG 4720Then squeezed the lemon on top…

IMG 4722And added a little bit of water.

IMG 4724Then we popped the mixture on the stove to stew over medium heat for a while.

IMG 4725About a half hour later, this is what we had.

IMG 4727We let it cool for a little bit and then dumped it in the food processor to puree for a bit.

IMG 4728With our mixture nice and smooth, we lined a baking sheet with parchment paper…

IMG 4731And poured our berry mixture on top.

IMG 4732Using a spatula, we spread the mixture out to cover the entire base of the pan (on our next attempt, I’d spend a little more time getting it as evenly as possible) and put the pan in the oven on the lowest temperature.

IMG 4758Eight and a half hours later (yes – it takes a long time!) this is what we had.

IMG 4761We carefully peeled off the parchment paper…

IMG 4762And then I used kitchen scissors to cut it into strips.

IMG 4769A little parchment paper and baking twine later, we had our own homemade {and healthy!} version of a Fruit Roll-Up.  ☺


Banana Berry Fruit Leather 

  • 1 cup of raspberries, frozen or fresh
  • 1 cup of strawberries, frozen or fresh
  • 1 cup of blueberries, frozen or fresh
  • 1 ripe banana
  • 1 Granny Smith apple
  • juice of 1/2 of a lemon
  • 1/3 cup of water
Peel the banana and peel and core the apple.  Put all of the fruit into a large pot along with the water and the juice from the lemon.  Stew the fruit on medium heat (uncovered) for 25 to 30 minutes, then remove from heat and let cool a while.
Pour the stewed fruit into a blender or food processor and puree.  
Pour the pureed mixture onto a parchment-lined baking sheet and use a spatula to evenly distribute the mixture over the base of the pan.  Bake at 150 degrees for 8 to 9 hours, removing it from the oven when the leather is no longer sticky to the touch.
Peel away the parchment paper and cut into strips using kitchen scissors or a pizza cutter.
Enjoy immediately or roll using parchment strips and baker’s twine and store in an air-tight jar.  


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