hiking snacks

Using this basic technique, you can make any number of flavor combinations! Here we share our three favorite fruit leather flavors to get you started.

DIY Fruit Leathers

rhubarb (diced & cooked*)

strawberries (diced)

honey

blueberries

bananas (peeled)

chia seeds

5-10 dates (pitted)

raspberries

peaches (pitted & diced)

Wash, peel and remove any stems or pits, if needed. The skin of the fruit is highly nutritious so we always use the peel as well (exception: bananas, pineapples, oranges, etc).

Put all the produce into a blender or food processor, with your sweetener of choice, and blend until smooth.* If making the Strawberry Rhubarb variation: The rhubarb needs to be softened so after dicing put into a pot with just enough water to cover them and cook on medium until soft, we pour everything from the pot, water and all, into the processor so we don’t lose the nutrients

Optional Step: We have found if your preheat the mixture in a pot before putting it in the dehydrator it speeds up the drying time. Just dump the blended mixture into a pot and heat on medium for 10-15 minutes, stirring occasionally

Line trays with parchment paper. Spread onto dehydrated trays. Since the sides dry quicker, make the puree thicker around the edges - approx 1/4” inch and 1/8” at the center.

Dry at 145F/63C for 6-8 hours. Another way to speed up drying time is to check after a few hours and remove the wrap/paper. When the leathers are dried, they will be a little bit shiny and non-sticky to the touch. Allow them to cool before removing them from the trays.

Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark &amp; dry place.

A tropical kaleidoscope of flavor and color, these tie-dyed fruit leathers are our healthy-ish riff on the classic 90’s snack food Fruit-by-the-Foot. They’re a perfect grab-and-go snack for backpacking, day hikes, and long road trips.

Tie-Dye Mango Strawberry Fruit Leathers

mangoes (thawed)

strawberries (thawed)

lemon (juiced)

Coconut oil

sugar (optional)

Thaw the frozen fruit.

Place the mangoes (and any accumulated juices), lemon juice, and sugar (optional) into a food processor and blend until smooth. Transfer into a bowl and set aside. Wipeout or rinse the food processor bowl.

Place the strawberries (and any accumulated juices) into a food processor and blend until smooth. Transfer into a bowl.

Lightly oil a dehydrator fruit leather tray and pour enough mango puree to create a ⅛” thick layer (exact amount will depend on the size of your dehydrator trays).  Using an offset spatula is helpful in evening out the mixture.

Pour strawberry puree on top of the mango puree. If your trays are circle, pouring it in a circle in the middle of the tray works best. If your trays are rectangular or square, pour in straight horizontal lines. Using a fork, swirl the strawberry into the mango to create designs.

Repeat with remaining trays/puree.

Dehydrate at 135F for 6-10 hours, checking periodically after 4 hours to monitor progress. The leathers are done when the fruit is no longer soft or sticky, but is not yet brittle.

Remove leathers from the trays, cut, and roll for storage. Store in an airtight container.

https://embed.mediavine.com/videos/yvdsffoo5hrubg67eqav

Tie-Dye Fruit Leathers

These granola bars can be customized with all sorts of mix-ins. This recipe is inspired by classic &quot;GORP&quot; (good ole raisins and peanuts) trail mix flavors.

Soft and Chewy Granola Bars

old fashioned rolled oats (300 grams)

brown rice syrup (120 milliliters)

coconut oil (60 milliliters)

brown sugar, lightly packed (35 grams)

salt (2 grams)

peanuts (roughly chopped, 35 grams)

raisins (roughly chopped, 35 grams)

mini chocolate chips (40 grams)

Preheat the oven to 325F.

Place the oats into a food processor or blender and pulse until the texture is crumbly but not yet flour. Transfer to a medium bowl. Add the brown rice syrup, coconut oil, brown sugar, salt, chopped peanuts, raisins, and chocolate chips. Stir until thoroughly combined.

Using a lined or greased mini loaf pan, divide the dough evenly between the cavities. Press the dough firmly into the pan using your fingers or a greased glass.

Bake for 18-20 minutes, until the tops are just starting to turn golden. Remove from the oven and let it cool on the counter for at least 30 minutes, or until they are cool to the touch.

Store in an airtight container.

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Top 3 hiking snacks recipes from across the web

The most viewed hiking snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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DIY Fruit Leathers

Tie-Dye Mango Strawberry Fruit Leat...

Soft and Chewy Granola Bars

The most viewed hiking snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine