Ingredientes:
Manzanas 600 grs.
Almendras crudas con piel 280 grs
Dátiles 210 grs.
Modo de empleo:
Remojar las almendras entre 24 y 48 hs.
Cada 12 hs cambia el agua. Una vez remojadas escurrir, lavar y pelar.
Pelar las manzanas y cortarlas en
rodajas muy finas (ideal con mandolina)
En una bandeja del deshidratador y
sobre una hoja de teflex, coloca las rodajas de manzana parcialmente
superpuestas hasta cubrir toda la superficie. Es recomendable
ponerles un peso (por ej, otra bandeja) encima, para que queden
planas mientras se deshidratan.
Deshidratar durante 8 horas. Darlas
vuelta, quitar la hoja de teflex y volver a deshidratar 8 horas más,
manteniendo el peso encima. Es importante que queden sin humedad,
pero lo suficientemente blandas para poderlas moldear.
Mientras, triturar las almendras y los
dátiles (sin hueso) en una procesadora (o minipimer) hasta que quede
una masa fina.
Una vez deshidratada la manzana, cortar
en cuadrados de 5 x 5 cm aproximadamente.
Rellenar los cuadrados de manzana con
la mezcla anterior y formar rollitos, como si fueran pequeños
canelones. Guardarlos en un sitio fresco y seco.
Almond rolls, dates and apple
ingredients:
600g apples.
Raw almonds with skin 280 g
Dates 210 grams.
How to use:
Soak the almonds between 24 and 48 hours. Every 12 hours change the water. Once soaked drain, wash and peel.
Peel the apples and cut into very thin slices (ideal with mandolin)
In a tray dehydrator with a sheet Teflex, placed apple slices partially overlapping to cover the entire surface. It is advisable to bring them a weight (eg, another tray) on top, so they are flat while dehydrated.
Dehydrate for 8 hours. Darlas back, remove the sheet and return to dehydrate Teflex 8 more hours, keeping the weight on. It is important that they are free of moisture, but soft enough so they can be molded.
Meanwhile, grind the almonds and dates (pitted) in a food processor (or blender) until a thin batter.
Once dehydrated apples, cut into squares of approximately 5 x 5 cm.
Fill apple squares with the above mixture and form rolls, like little cannelloni. Keep them in a cool, dry place.
Almond rolls, dates and apple
ingredients:
600g apples.
Raw almonds with skin 280 g
Dates 210 grams.
How to use:
Soak the almonds between 24 and 48 hours. Every 12 hours change the water. Once soaked drain, wash and peel.
Peel the apples and cut into very thin slices (ideal with mandolin)
In a tray dehydrator with a sheet Teflex, placed apple slices partially overlapping to cover the entire surface. It is advisable to bring them a weight (eg, another tray) on top, so they are flat while dehydrated.
Dehydrate for 8 hours. Darlas back, remove the sheet and return to dehydrate Teflex 8 more hours, keeping the weight on. It is important that they are free of moisture, but soft enough so they can be molded.
Meanwhile, grind the almonds and dates (pitted) in a food processor (or blender) until a thin batter.
Once dehydrated apples, cut into squares of approximately 5 x 5 cm.
Fill apple squares with the above mixture and form rolls, like little cannelloni. Keep them in a cool, dry place.
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