Strawberry and Chia roll-up
Makes 12
INGREDIENTS:
- 500 g (1 lb 2 oz/3 1/3 cups) strawberries, hulled and halved
- 2 tablespoons chia seeds
- 2 tablespoons rice malt syrup, or stevia powder to taste
- 1 tsp Love Your Gut powder
METHOD:
- Preheat the oven to 65°C (145°F) or its lowest temperature and line two baking trays with baking paper.
- Combine all the ingredients in a food processor and pulse for about 30 seconds, until puréed.
- Pour onto the baking trays and spread out evenly with a spatula.
- Dry in the oven for at least 3 hours, until the mixture is no longer sticky and the consistency is leathery but not crisp (see tip).
- Cool to room temperature, then either slowly peel the fruit off the baking paper or use a sharp knife or a pair of scissors to cut into portions with the paper still on to stop them sticking.
- Store in an airtight container in the fridge for 3–4 days.
- When ready to use, roll up portions and secure with string.