[difficulty] easy
[serving] 4
  • 1 1/2 cups frozen strawberries
  • 1 cups frozen raspberries
  • 2 tbsp rice malt syrup
  • 2 tbsp Nexba Mixed Berry Kombucha
  • 1-2 tsp pink pitaya powder (optional, for colour and extra antioxidants)
[time] 10min
  1. Combine strawberries, raspberries, rice malt syrup, Nexba Mixed Berry Kombucha and pink pitaya powder in a high-speed blender. Blend until smooth.
  2. Line a baking tray with baking paper. Pour the berry blend over the paper and use a spoon to spread as evenly as possible. It should be approximately 1/2 cm thick.
  3. Time to dehydrate in the oven! Set your oven to 50 degrees C. Place baking tray in the oven for 5-6 hours or until it no longer feels sticky in the centre.
  4. Remove baking tray from oven and allow roll ups to cool fully before removing. Use scissors to cut into strips. Roll with the baking paper attached and they’re ready to go, or pop in the fridge where they’ll keep for seven days.
  5. Only remove the baking paper immediately before eating.
What's Inside