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Dry Ingredients:
1/2 C EACH: millet flour, quinoa flour, brown rice flour and garbanzo bean flour
2/3 C oat flour (use gluten free (GF) oats)
1/3 C rolled oats (GF)
2 1/2 t baking powder
1/2 t salt
1 t cinnamon
“Wet” Ingredients:
2 large bananas
2 C blueberries
1/2 C non dairy milk
1/4 C vegan sugar (evaporated cane juice)
2 T agave nectar
2 T organic canola oil
2 thawed “ice cubes” applesauce (or double the oil)
Combine the dry ingredients. Blend the wet ingredients. Mix together. Bake in muffin liners at 350 degrees for 22 minutes. Makes 15.
I recently had the opportunity to pick some ripe plums from a friend’s tree. Lucky me!
What to do? What to do?
Eric said I should make some jam…
Then, I remembered my dehydrator. I’ve never made fruit leather!
It’s so easy! I just pureed the pitted plums with a couple bananas and poured the “smoothie” onto the ParaFlexx dehydrator sheets:
After about 6 hours dehydrating at 135 degrees, I had my own tangy fruit leather. How fun!
This is a great snack to take with us mountain biking. 🙂
Remember this, folks– the only acceptable “leather” is plant-based!
Freeheel Vegan 