Take this snack along with you when you go on hikes at the end of this month or use it as a beautiful “crepe” for summer ice cream. The darker the berry the more anthocyanins you will have.  Try salal, blackberries, black raspberries or a combination of whatever you can find.  This will feed our digestive bacteria and us too!  That’s right, even if we don’t absorb the anthocyanins they actually deeply benefit our gut flora.  Yes.  Same for many of our nutrients like the vitamin A precursors.  Time to get out of the what’s in it for me and into the team mentality when it comes to phytonutrients.  Find a star berry that is close to you or native to your area, making these crepes when they are in season.  If you can store them in a vacuum pack using a food saver they will last longer, vacuuming them and then keeping them in the fridge means you could have these to enjoy all year.

Ingredients:

-2 C berries (including wild berries from your area)
-1 T ground flax seeds (optional)
-1 banana (optional, improves the flexibility and thickness)
-Sweetener of your choice (optional)

Instructions:

I like to use just the berries for reasons of 50% laziness 50% health…

This “recipe” works better with wild berries plus another favourite berry, like in my case Salal plus raspberries however you can use all wild berries if they are abundant to you.

Blend up the berries, add the ground flax if using, taste for sweetness and add sweetener as desired

Spread 1/4 inch thick onto a dehydrator sheet (Teflex or something similar) and dehydrate for about 5 hours at 115. Flip your fruit leather gingerly over and continue dehydrating until well dried and still malleable. If you let it dry too long and it gets hard you can spritz it with water to soften again 🙂