Looking for a healthy lunchbox snack for your little ones? These Very Berry Sugar-Free Roll Ups tick all the boxes. They’re naturally sweet which your kids will love, yet they’re sugar free and completely natural – a big win for everyone!
Making roll ups isn’t difficult, you just need to dehydrate them in the oven for a few hours, meaning more play time for you and the kids. Patience is key here!
Once cool they’re ready to roll. Pack them in a lunchbox with fresh fruit, your leftover Nexba Mixed Berry Kombucha, some healthy fats and protein and you’ve got yourself (and your kids) a perfectly balanced lunch.
Trust us, they’re just as good for the big kids, too. It’s childhood in a mouthful!
Image credit: Nexba
Bursting with probiotics: Our kombucha contains over 500 million live probiotics to support and nurture gut health. We could talk about the health benefits all day but you probably want to start making our Very Berry Sugar-Free Rollups. In short, kombucha helps to boost immunity, lower cholesterol, it has anti-inflammatory benefits and many folk have reported relief from digestive complaints such as bloating.
Vitamin C by the bucket: Pink Pitaya, in both fresh and powdered form, is a rich source of fibre, vitamin C, antioxidants, omega 3 and omega 6 fatty acids (essential for brain health). It helps to support gut health and can also improve your hair, skin and nails.
Ready to enjoy the refreshingly satisfying health benefits of Nexba Kombucha?
1-2 tsp pink pitaya powder (optional, for colour and extra antioxidants)
[time]
10min
[method]
Combine strawberries, raspberries, rice malt syrup, Nexba Mixed Berry Kombucha and pink pitaya powder in a high-speed blender. Blend until smooth.
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.
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.
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.
Only remove the baking paper immediately before eating.
1-2 tsp pink pitaya powder (optional, for colour and extra antioxidants)
Method
Combine strawberries, raspberries, rice malt syrup, Nexba Mixed Berry Kombucha and pink pitaya powder in a high-speed blender. Blend until smooth.
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.
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.
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.
Only remove the baking paper immediately before eating.
