Ingredients

•            Feijoas (flesh scooped out)

•            Apples, sliced

•            Lemon juice

Method

1. Cook the fruit

•            Add apples and feijoa flesh to a pot

•            Squeeze over lemon juice

•            Bring to a gentle simmer

•            Cook until apples are soft

2. Blend

•            Blend until smooth

3. Spread

•            Lightly oil a solid dehydrator tray

•            Pour mixture onto tray and spread evenly

4. Dehydrate

•            Dry at 45°C for 6–8 hours

•            Until set, dry to touch, but still flexible

Storage

•            Cut into strips and roll

•            Store in an airtight container or jar

•            Keeps for 2–3 weeks at room temp, or longer in the fridge (up to 2 months)

•            Can also be frozen

Ways to Use

•            Lunchbox snack

•            Pre/post workout energy bite

•            Dessert platter addition

•            Cut into ribbons for grazing boards

•            Layer into baking or slice into muesli