What do you do when your SCOBY hotel is overflowing? (1) Give away your SCOBY to a friend. (2) Compost the SCOBY – add it directly to your garden or put it in the green bin. Or (3) Make SCOBY fruit leather!
This was a great little successful experiment in my kitchen. I had SCOBYs I did not know what to do with and willing kid taste testers.
Why would you eat the SCOBY culture?
The SCOBY is the Symbiotic Culture of Bacteria and Yeast or the mother that ferments sugar tea into kombucha. Each brew cycle would create a new SCOBY layer. If you brew kombucha regularly, pretty soon you’ll have more SCOBYs than you know what to do with.
The SCOBY is made of cellulose and a great source of insoluble fibre. Insoluble fibre helps our digestive system remove waste.1
To make SCOBY fruit leather, you’ll need 2 cups of SCOBYs and 1/2 – 1 cup of kombucha. You’ll also need 1 cup of fruit (I used frozen wild blueberries) and 1/4 cup of raw honey or maple syrup.
Blueberries are rich in antioxidants, and raw honey or maple syrup are great natural sweeteners.
How do I make SCOBY Fruit Leather?
In your high-speed blender, add the SCOBYs and about 1/2 cup of kombucha. Blend on high until the SCOBY is thoroughly broken down and the mixture is smooth. You may add more kombucha as needed to help it along.
Once the mixture is smooth, add the fruit and honey or maple syrup. Blend again on high until throughly combined.
Don’t you just love that purple colour from those blueberries!
Pour half of the mixture onto your parchment-paper-lined dehydrator tray (or baking sheet for the oven). Using a spatula, spread the mixture around as evenly as you can until it is about 1/8 to 1/4 inch thick. Do the same for the rest of the mixture on the other dehydrator tray or sheet.
For the dehydrator
Place the trays in the dehydrator and let it run at 125°F for at least 8 hours. Depending on your environment and humidity, it may need some more time to dry. Check after 8 hours to see if the fruit leather is ready. If it’s not quite dry yet, run the dehydrator for another hour then check again.
For the oven
Place the baking sheets in the oven and bake at 170ºF for 4-7 hours. The timing would vary depending on the amount of liquid in your mixture. Check at 4 hours. If the middle part is not yet set and dry, bake for another hour then check again.
Rolling it all up
Once dried, take a pair of scissors and cut the fruit leather and parchment paper into strips. Roll up the strips or cut them into smaller pieces.
I cut these into smaller rollups and my kids enjoyed their “candy” so much I had to make some more!
Have you tried this recipe? Please leave a comment or rating below!
Try my other fermented food recipes too:
- Fermented Salsa
- Make Your Own Kombucha Sourdough Starter
- Pineapple Kombucha Green Smoothie
- Watermelon Kombucha Shake
SCOBY Fruit Leather
- 2 cups SCOBY
- ½ - 1 cup kombucha
- 1 cup fruit fresh or frozen
- ½ cup maple syrup
- Dehydrator: Line 2 dehydrator trays with parchment paper.Oven: Preheat oven to 170ºF/77ºC. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
- In a high-speed blender, add the SCOBYs and ½ cup of kombucha. Blend until smooth. Add more kombucha as needed.
- Add fruit and maple syrup. Blend again until smooth.
- Pour half the mixture onto the parchment-paper-lined dehydrator tray or baking sheet. Using a spatula, spread around as evenly as possible until ⅛ to ¼ inch thick. Do the same for the rest of the mixture on the 2nd tray or sheet.
- Dehydrator: Place the trays in the dehydrator and let dry at 125ºF/52ºC for at least 8 hours. If not yet fully dry, dry for another hour until fully set.Oven: Place the sheets in the oven and bake for 4-7 hours. Check at 4 hours if the middle part is dry and set, otherwise, bake for another hour until everything is dry.
- Once dry, cut fruit leather and parchment paper into strips using scissors.
- Roll up and enjoy!
- Crum, Hannah, et al. “Consuming Your Cultures.” The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea, Storey Publishing, 2016, p. 297.