These homemade roll-ups are such a fun, nourishing take on the classic lunchbox snack. Made with real fruit, chia seeds, and grass-fed gelatin, they’re full of natural flavour and a boost of protein. The best part? You can swap the strawberries for any seasonal fruit and use your child’s favourite juice as the base. They’re perfect for lunchboxes or picnics.

This recipe makes quite a lot. If you have extra mixture, simply pour it into silicone gummy moulds or small glass containers to set as fun gummy bites.

Storage:

These keep best in the fridge in an airtight container for up to 5 days, or can be frozen (layer with baking paper to stop sticking).

Summer fruit ‘roll ups’

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Servings 10 rollups

Ingredients

  

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• 3 cups strawberries about 2 tubs, uncut
• 2 TBSP chia seeds
• 1 TBSP maple syrup
• 1 lemon juiced
• 1 cup water
• 4 TBSP grass-fed gelatin

Instructions

 

• Blend the fruit: Add strawberries, chia seeds, maple syrup, lemon juice, and water to a blender. Blend until completely smooth.
• Combine in saucepan: Pour the blended strawberry mix into a saucepan. Add the gelatin on top and let sit for 5 minutes to bloom (absorb).
• Dissolve: Turn the heat on low and gently stir until the gelatin has fully dissolved into the mixture.
• Spread thinly: Line a large baking tray with baking paper (as large as you have). Pour the mixture on top and spread it out very thinly and evenly with a spatula. You want to get it as thin as you can that is still covering all the baking tray with no gaps. Any extra mixture you can pop into gummy moulds, ice cube tray or glass containers.
• Set: Refrigerate until completely firm. Will take around 1 hour.
• Cut & roll: Place a sheet of baking paper on top, then cut into long strips with scissors. Roll each strip into a roll-up (rolling from one side to the other) the baking paper helps prevent them from sticking together.

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