SCOBY Fruit Leather
SCOBY’s are the ‘Symbiotic Culture of Bacteria and Yeast’ aka the mother of kombucha, that gives kombucha its health benefits. While SCOBY’s look odd, they are a rich source of healthy bacteria and insoluble fibre that helps the body remove waste. The SCOBY contains the same health benefits found in kombucha, but in a concentrated state.
With each batch of kombucha, the SCOBY grows and eventually, you will have an excess of SCOBY’s. You can preserve them, give them away to others to start their own kombucha, or repurpose them by making something!
Supplies & Ingredients
2 cups pureed SCOBY
2 cups fruit - fresh or frozen
1/4 cup sweetener (maple syrup, agave syrup, sugar)
1/4 cup kombucha (if needed)
Dehydrator or oven
Blender
Baking sheet
Parchment paper
Steps
Cook the fruit and sweetener of choice together in a pot over medium heat until the fruit is broken down and blended with the sweetener.
Let the fruit mixture cool completely.
Puree the SCOBY.
Blend the SCOBY and fruit mixture together until smooth. Add kombucha if the mixture is too thick - it should resemble the consistency of apple sauce.
Pour the mixture onto a lined dehydrator tray and spread it out with a spatula until only about 1/4 inch thick.
Place into the dehydrator on the lowest setting for 8-12 hours - until the fruit leather is dry and no longer sticky. Additional time may be required.
Cut the fruit leather into strips and roll.
Notes
This can also be done in an oven if you do not have a dehydrator. For this option; use the lowest temperature setting possible and prop the door open. If the heat is too high, the probiotic benefits will be lost. Check the fruit leather periodically and leave until it is no longer sticky and is completely dry.
with care · b.k
