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:

  1. Preheat the oven to 65°C (145°F) or its lowest temperature and line two baking trays with baking paper.
  2. Combine all the ingredients in a food processor and pulse for about 30 seconds, until puréed.
  3. Pour onto the baking trays and spread out evenly with a spatula.
  4. 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).
  5. 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.
  6. Store in an airtight container in the fridge for 3–4 days.
  7. When ready to use, roll up portions and secure with string.

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