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the raw chef | Pistachio Lemon Swiss Roll
Desserts Homestudy
Pistachio Lemon Swiss Roll
Serves 10
Lemon filling
1 cup coconut meat
ź cup coconut oil
1 teaspon lecithin
ź cup agave
3 tablespoons lemon juice
½ cup mango
1 teaspoon lemon zest
Pinch salt
1. Blend all ingredients in a high-speed blender until smooth.
2. Put in the ref rigerator so f irm up a little.
Pastry
½ cup apple purée
½ cup yellow squash puree
1 cup coconut f lour
ź cup Irish moss paste
ź cup agave
1 teaspoon vanilla
1 teaspoon lemon juice
½ cup f lax meal
ź teaspoon salt
ź cup chopped pistachios
1. Grind all ingredients except the pistachios together in a f ood processor.
2. Spread onto a dehydrator non-stick sheet and dehydrate f or 5 hours at 105° F.
3. Remove f rom the non-stick sheet and transf er to a piece of baking paper.
4. Spread the lemon f illing over the pastry evenly, then sprinkle with the pistachio pieces.
5. Caref ully roll the whole things over on itself , using the baking paper to assist in that.
6. Place in the f reezer and cut slices as needed.