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Preheat the oven to 175°F. Line a 12-by-18-inch rimmed baking sheet with parchment paper or a silicone baking mat (see Tip). In a high-speed blender, puree the fruit and honey or maple syrup (if called for) until smooth, about 30 seconds. Transfer the puree to the baking sheet and smooth evenly with a spatula. If called for, sprinkle the nuts, seeds, or spices over the top. Bake until dry to the touch, about 4 hours. Cool, line with parchment paper if you used a baking mat, and cut into 2-inch strips with scissors or a pizza cutter, then roll, and secure with kitchen twine. Store in an airtight container for up to 3 days at room temperature.
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes