Preheat oven to 200 degrees F.
In Blender (or food processor), blend together ingredients until smooth.
Lay parchment paper across an entire cookie sheet. (I used a 9x13. You may need 2 cookie sheets if area is smaller)
Using spatula, spread mixture evenly on the bottom of the cookie sheet. Should be very thin, but not with holes.
Bake at 200 degrees F for 2 to 4 hours, or until mixture is sticky, but won't come up on your fingers when touched (hence the leather look). Avoid letting the fruit leather completely drying out and browning. You may need to turn up the oven to 225 or 250 at the 2 hour mark if your mixture is thicker.
Allow fruit leather to completely cool.
Cut intro strips (including the parchment paper if desired)
Store in an air-tight container for up to 1 month at room temperature