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the raw chef | Pistachio Lemon Swiss Roll

Desserts Homestudy

Pistachio Lemon Swiss Roll

Serves 10

Lemon f illing

1 cup coconut meat

¼ cup coconut oil

1 teaspon lecithin

¼ 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

¼ cup Irish moss paste

¼ cup agave

1 teaspoon vanilla

1 teaspoon lemon juice

½ cup f lax meal

¼ teaspoon salt

¼ 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.