Operating instructions

Leathers are an easy answer to the often heard request of “What is there to eat?” Yogurt, leftover fruits or vegetables can be pureed,

sweetened and spiced and made into a nutritious, high-energy snack food. Spread the pureed, produce thinly on Paraflexx®®

sheets or plastic wrap and dehydrate, transforming the liquid into a chewy, quick-energy snack! Leathers are so simple to make!

Select ripe or slightly overripe (but not spoiling) produce that blends and tastes well together. Strawberries and rhubarb, or bananas

and pineapple make great combinations. Wash, remove any blemishes, stems or pits and peel produce if desired. Keep in mind

produce skins are highly nutritious. Puree the produce in a blender until it is smooth.

Pour 1 1/2 to 2 cups of puree onto the Paraflexx®® or plastic wrap covered trays. Since the edges tend to dry more rapidly, the

poured puree should be 1/8” thick at the center and 1/4” thick at the edges. Place the prepared puree in the dehydrator with the

temperature set at 135º/57ºC. Average drying time for leathers is 4-6 hours. When the leather has dried, it will be a bit shiny and non-

sticky to the touch. Allow the leather to cool and peel it from the tray. Roll it into a tight cylindrical shape. A piece of plastic wrap,

measured to fit the length and width, is then tightly wrapped around the leather.

Fruit

Tart fruits such as rhubarb and cranberries require sweetening before drying. To the fruit puree, add from 1/4 to 1/2 cup of honey

or sugar. The amount of sweetener added is dependent on your personal preference. Apple leather can be flavored with ground

cinnamon or nutmeg.

Peanut butter and banana leathers can be made with 4 ripe bananas and 1 cup old-fashioned peanut butter. Try adding coconut

or chopped nuts to the leather for an even more interesting taste and texture! Be sure to refrigerate leathers containing nuts as the

oil in them may shorten the leathers shelf life. Dry at 135º/57ºC.

Yogurt

Yogurt when spread onto Paraflexx®® sheets or plastic wrap and dried becomes a vividly colored taffy-like snack. Make yogurt, add

flavoring such as pureed strawberries or peppermint extract. For best results with commercially made yogurt, use pre-stirred yogurt.

Cut the rolled yogurt leathers into 1/2” pieces and re-dry the individual “bites” for 1 hour. Re-drying the yogurt after it has been cut

will help seal the edges and prevent the pieces from sticking in the storage container.

Vegetables

Vegetables can be steamed until tender, pureed and mixed with herbs and spices. Tomato puree mixed with Italian herbs can

be dried and later rehydrated for use as tomato paste or sauce. Gazpacho leathers made from tomato, cucumber, onion, green

pepper and herbs is a delicious, low calorie treat! Carrot leathers can be the base for a cream soup. Using your imagination,

experiment a bit to find out what you will like the most! Dry at 125ºF/52ºC.

LEATHERS & FRUIT ROLLS

APRICOT-CHERRY LEATHER

WHAT YOU NEED:

1 cup apricots

1/2 cup cherries

honey or sugar to taste

HOW TO PREPARE:

Puree apricots with a small amount

of water. Add cherries and

sweetener; blend and pour onto

Paraflexx®®, kitchen parchment

paper, or plastic wrap. Dehydrate at

135°F/57°C until leathery.