Once i've made a batch, I carry these and roasted nuts with me everywhere as an emergency snack.
It's best if your plums are ripe. The riper the fruit, the sweeter the fruit roll up will be. Ginger is optional, it adds a little zip and spiciness. (if you're curious, the lighter colored pieces in the photo were not cooked first and the darker ones were, following the posted instructions. Just a little recipe test.)
Makes 1 18 x 13 inch half sheet pan.
Plum + Flax Fruit Rollups
1 teaspoon whole flax seeds
6 ripe plums. pits removed, coarsely chopped
1 teaspoon grated ginger (optional)
Preheat oven to 175 degrees. Prepare a 18" x 13" sheet pan with a silpat or parchment paper. If using the parchment paper, cut it so it fits the base of the pan without over hang.
Grind flax seeds in spice or coffee grinder. Set aside.
Place chopped plums in pot, over medium-low heat. Cook, stirring occasionally, for 15 minutes or until plums begin to break down and become soft. Transfer to a blender with ground flax seeds and ginger. Blend until very smooth.
Pour puree onto prepared pan. Smear it out to the edge of the parchment or silpat with a flat sided spatula to even thickness. (The evenness is important so it all cooks right so take your time with this part.)
Transfer to oven and bake 4 to 5 hours until dry to the touch and not mushy. Remove from oven. Rotate pan occasionally. Let cool and set. If you used parchment paper, cut into strips. If a silpat was used, carefully peel whole fruit leather off silpat and place on a piece of parchment paper or waxed paper. Cut into strips.
Store in airtight container.