Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Makes 4 leathers
Prep time
10m
Dehydrating time
12-15 hours
Ingredients
- 2 cups shredded zucchini (don't peel)
- 2 cups shredded green apples (don't peel)
- 1 cup apple juice
- 1/4 cup corn syrup
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Ingredients
macros
- 2 cups shredded zucchini (don't peel)
- 2 cups shredded green apples (don't peel)
- 1 cup apple juice
- 1/4 cup corn syrup
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- In a blender, combine the ingredients and blend until smooth, with an applesauce-like consistency.
- Pour the puree into a small saucepan, bring to a boil, reduce the heat to medium, and let simmer for 2 minutes.
- Let cool, then pour 1 cup of puree per leather into strips on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 125°F (52°C) until the leathers easily peel off the drying sheet, 10 to 12 hours.
- Peel the leathers off the sheet and place them on the mesh rack of the dehydrator tray, then place back into the dehydrator for another 2 to 3 hours. Store as directed while warm .
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