Description
A tasty and healthy snack full of tropical flavors
Ingredients
Scale
- 3 cups cubed pineapple
- 3 cups baby spinach
- 3 large bananas
- 1/4 cup water from the steamer pot
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to its lowest temperature available. (Mine is 170 degrees, others will go as low as 120 degrees)
- In a steamer pot, boil some water. Place spinach and pineapple in steamer basket and steam for about 10 minutes, until the spinach is wilted and the pineapple is soft. Remove from heat.
- In a blender or food processor, combine pineapple, spinach, bananas, 1/4 cup of water from the pot, and lemon juice. Puree to a smooth texture.
- Take 1-2 rimmed baking sheets (I needed 1 1/2 sheets) and line them with parchment paper and lightly oil the paper or spray with cooking spray. Pour the puree on the sheet pan(s) in a very thin layer, about 1/4 inch thick. Bake, with the oven door slightly ajar, for 2-3 hours, until the fruit puree has dried. If you bake it too long, it will turn into chips. (These are actually good, too!)
- Remove the pans from the oven and cut into long strips, the full length of the pan. (I used a pizza cutter). Cut those strips in half, and finish up by rolling them. Store in an airtight glass container. These do not need to be refrigerated. Enjoy!
Notes
Adapted from the Organic Family Cookbook
- Prep Time: 15 minutes
- Cook Time: 200 minutes
- Category: Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 58
- Sugar: 4.9g
- Sodium: 5.7mg
- Fat: 0.2g
- Carbohydrates: 14.8g
- Protein: 0.5g