Slow ’N’ Low Fruit Rolls, 4 Ways

• 2 cups mixed berries, fresh or defrosted frozen
• 2 cups chopped steamed or roasted beets
• 2 tablespoons honey
• 4 cups chopped mango
• 1 tablespoon sesame seeds
• 1/4 teaspoon chipotle chile powder
• 4 cups chopped fresh pineapple
• 2 tablespoons honey
• 1/4 cup unsweetened flaked coconut
• 4 cups chopped ripe bananas (about 6 large bananas)
• 2 tablespoons maple syrup
• 2 tablespoons finely chopped walnuts

1. Preheat the oven to 175u0b0F. Line a 12-by-18-inch rimmed baking sheet with parchment paper or a silicone baking mat (see Tip).
2. In a high-speed blender, puree the fruit and honey or maple syrup (if called for) until smooth, about 30 seconds. Transfer the puree to the baking sheet and smooth evenly with a spatula. If called for, sprinkle the nuts, seeds, or spices over the top. Bake until dry to the touch, about 4 hours.
3. Cool, line with parchment paper if you used a baking mat, and cut into 2-inch strips with scissors or a pizza cutter, then roll, and secure with kitchen twine. Store in an airtight container for up to 3 days at room temperature.

mixed berries, beets, honey, mango, sesame seeds, chile powder, fresh pineapple, honey, coconut, chopped ripe bananas, maple syrup, walnuts

Taken from www.epicurious.com/recipes/food/views/slow-n-low-fruit-rolls-4-ways (may not work)