Homemade Fruit Rollups
Prep. Time
10 minutes
Cook Time
5-6 hours
Servings
10-12 strips
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
We made these berry roll-ups this summer when fresh fruit wasn’t really around—but the craving for something tangy, chewy, and berry-ish definitely was. I had frozen berries in the freezer and a quiet day at home, so we blended a quick batch and let the oven do its thing for a few hours.
This isn’t a grab-and-go kind of recipe. It’s more of a slow project—something you throw together in five minutes, forget about for half the day, and then roll up when it’s finally ready. The result? A homemade snack that actually feels like a treat, and a solid reason to always keep frozen berries on hand.
Ingredients
17.6oz (500g) frozen blueberries and raspberries mix
100g maple syrup
2 tbsps freshly-squeezed lemon juice
Instructions
Preheat your oven to 170F/80C.
In a blender, combine the ingredients and blend well until smooth and consistent.
Choose an oven flat dish or tray that is about 12 by 16 inches. It's okay if it deviates from that a little, but this size will work with the quantity in this recipe.
Line it with parchment paper, pour the mixture and spread it evenly.
Place the tray/dish in the oven and bake for 5 to 6 hours.
Remove the dish from the oven, and make sure the fruit 'sheet' on the paper is now dry consistently, throughout the dish. Let it cool for 10 minutes.
Using a pizza cutter, slice the fruit sheet evenly as possible, to create strips.
Roll those up for a final 'rollup' look, and enjoy!
Notes
Keep in an air-tight container at room temperature for up to 1 week.
The same recipe should work with other fruits, fresh or frozen.
Maple syrup can be substituted with granulated sugar, or can be omitted all together, if preferred making it unsweetened.
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No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!