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the raw chef | Apple Strudel

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Desserts Homestudy

Apple Strudel

Serves 4 to 6

Pastry

1 cup raisins, soaked 30 minutes

1 cup yellow squash

1 cup pecans, soaked 4 hours

¾ cup oat f lour

½ cup coconut f lour

½ cup f lax meal

2 teaspoons cinnamon

½ cup date paste

¼ teaspoon salt

1 teaspoon lemon juice

¾ cup water

1. Grind all ingredients except raisins in a f ood processor until completely broken down.

2. Transf er to a bowl and mix in the raisin by hand.

3. Spread on a non-stick dehydrator sheet in a square and dehydrate f or 8–10 hours at 115° F.

4. Remove the non-stick sheet and return to the dehydrator at the same temperature, f or a f urther

1 hour or long enough to make it dry to the touch but still pliable.

Filling

½ cup date paste

1 cup chopped apple

½ cup raisins, soaked f or 30 minutes

1 tablespoon lemon juice

Pinch salt

2 teaspoons cinnamon

1. Mix all ingredients together in a bowl by hand.

2. Spread on to the pastry.

3. Caref ully roll up the pastry with the f illing inside.

4. Return to the dehydrator on a mesh tray f or 6 to 8 hours at 115° F.

5. Slice and serve with ice-cream.