Description

SCOBY fruit leathers are reminiscent of fruit roll-ups but much healthier. They are a great on-the-go snack for children and adults.

Ingredients

Scale

1 cup diced fruit (strawberries, blueberries, peaches, raspberries, etc.)
3 SCOBYs (enough to equal 2 cups of SCOBY puree)
1/2–1 cup of kombucha
1/4–1/2 cup sugar (maple syrup, cane sugar, or white sugar)
1–2 tsp spices—optional (cinnamon, basil, nutmeg, cloves, etc.)

Cook Mode Prevent your screen from going dark

Instructions

Dehydrator: Prepare two dehydrator trays with parchment paper or silicone dehydrator sheets as the manufacturer recommends. Make sure it is set to the lowest setting or 105 °F.

Oven: Prepare two rimmed baking sheets with parchment paper and set your oven to the lowest temperature—170 °F.

Cook the fruit and sugar in a small saucepan on the stove. Stir frequently until the fruit breaks down and combines with the sugar, about 10 minutes. Set aside to cool.
Puree the kombucha SCOBYs in a high-speed blender (or food processor) until they have the texture of applesauce. Make sure you have 2 cups of SCOBY puree.
Add 1/2 cup of kombucha. Blend until well combined. Add up to 1/2 cup more kombucha if the mixture is too dry.
Add the fruit mixture. Blend on high for 1-2 minutes until thoroughly combined.
Taste. If you’d like a sweeter puree, add the rest of the sweetener and blend for another minute.
Pour 1/2 of the mixture onto each tray. Smooth with a spatula until the puree is 1/4-1/8 inch thick. Make sure to spread the mixture evenly and that it reaches as close to the edges of the trays as possible.

Dehydrator: dehydrate for 12-36 hours. If the fruit leather isn’t fully set, continue cooking it for another hour or until fully set.

Oven: cook for 4-7 hours at the lowest temperature—around 170 °F. Prop the door open so the oven maintains a temperature closer to 105 °F. Check the middle of the fruit leather after 4 hours. If It’s not completely set, let it cook for one more hour or until fully set.

Remove the trays and let them cool completely. Cut SCOBY fruit leather and parchment paper into strips.
Roll up and store in an airtight container until ready to serve.

Notes

It’s important to dry the SCOBY fruit puree as close to 105 °F as possible. Drying at a higher temperature will kill the living microorganisms and probiotics in the SCOBY.

Cut your SCOBY fruit leather into bite-sized pieces and use it to top salads or add to trail mix.

Add two scoops of protein powder or collagen for a protein SCOBY snack.

If your SCOBY fruit leather sticks to the parchment paper, place the tray in the freezer for 1-2 hours. It should then separate.

Save your extra SCOBYs in a SCOBY hotel and puree them once or twice a month for less prep work. Store the SCOBY puree in the fridge for up to one month.

Prep Time: 25 minutes
Cook Time: 8 hours