INGREDIENTS

1. 1 lb fresh berries (or 2 10oz packages frozen berries)
2. 1/4 C agave nectar (or honey)
3. butter for greasing

PREPARATION

SERVES: Makes 12, 14″ roll ups

TIME: Prep- 10 min
Drying time – 6 1/2 hours w/ convection oven OR 10-12 hours with standard oven

SUPPLIES: blender, 2 12″x17″ jelly roll pans (cookie sheets w/ raised edges), parchment paper

DIRECTIONS:
• cut parchment paper to fit and lay into jelly roll pans
• grease parchment with butter
• hull strawberries (remove the stem) and place in blender
• add agave nectar to strawberries and blend until well pureed
• divide the strawberry mixture evenly between the two jelly roll pans and spread thin with a rubber spatula
• heat oven to 150 degrees (do not heat higher than this or you may cook the fruit as opposed to drying) If you have a convection oven, use this setting to speed up drying process.
• place jelly roll pans in 150 degree oven with oven door cracked open slightly
• when fruit is dry and no longer sticky to the touch (6 1/2-7 1/2 hours for convection oven or 10-12 hours standard oven), remove from oven and cut fruit with parchment still attached into 2″ strips. Roll each strip around a pencil and place in airtight container.

*Tip: Prep the fruit in the evening and dry it over night, you’ll have fresh fruit roll-ups in the morning!