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Spiced Vanilla Blueberry Fruit Leather

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The base of this fruit leather is blueberries but the partnership between the cinnamon and vanilla, really marry the whole thing together.   As you read through the ingredient list, you will find that I used Irish Moss gel in this recipe.  I was experimenting.  I wanted to see if it would make any difference in the texture of the leather.  It seemed to “fluff” it up a tad but if you can’t get your hands on Irish Moss, this recipe will work without it.   Enjoy!


yields 3 cups
  • 4 cups fresh organic blueberries
  • 2 Tbsp chia seeds, ground
  • 1 tsp ground cinnamon
  • 1 tsp liquid stevia (I use NuNaturals)
  • 1 tsp fresh lemon juice
  • 1 Tbsp vanilla extract
  • 1/2 cup Irish moss gel


  1. In a spice or coffee grinder, grind 2 Tbsp chia seeds into a powder and set aside.
  2. In the blender or food processor, fitted with the “S” blade, combine all of the ingredients and blend until it is smooth.
  3. Set aside for 10 mins.  This will allow the chia to thicken the puree.
  4. Pour the mix onto the teflex sheet that comes with the dehydrator.
  5. Dehydrate at 145 degrees (F) for 1 hour, then reduce temp to 105 degrees (F) for about 16 (+/-) hours. Flip the wrap over about half way through the drying process.
  6. Wrap in plastic and store in the fridge for up to 3 months or in the freezer for up to 12 months.

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8 thoughts on “Spiced Vanilla Blueberry Fruit Leather

  1. Ashley says:

    Do you have any suggestions on what to use instead of Irish Moss Gel? Molasses?

  2. Stacey says:

    In general, and specifically in this recipe, how much agave would you substitute for your liquid stevia?

    • amie-sue says:

      Oh gosh that is hard to say Stacey… all depends one the level of sweetness you want. Here is a general conversion

      1 tsp of stevia = 1 cup sugar.
      1 cup sugar = 2/3 agave

      So, I would say maybe 2/3 cup but I would start with 2-4 Tbsp and taste test. Better yet, make the batter without the sweetener and see how it tastes… it always depends on the ripeness (sugar level) of the fresh fruit you are using.

      Have a great evening, amie sue

  3. stacey says:

    Amy Sue-

    If I’m using frozen blueberries instead of fresh, do I need to adjust the amount I use in the recipe?

    Thank you!

    Stacey :O)

    P.S. Sorry if you got this question twice. I wasn’t sure if it went through.

    • amie-sue says:

      Good evening Stacey,

      I got your message twice so I just deleted the other one. Whenever a comment is left, it doesn’t automatically show up on the recipe page. I have to approve it. This is for two reasons. #1, this way I don’t miss answering a comment and 2nd, I can control spam. :)

      So anyway… if you use frozen, thaw it first and then drain the juice if there is a lot of frost on the berries. Ice build up can cause it to be real watery. I hope that makes sense. Have a great evening, amie sue

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