Raw Sweet Pea and Brussel Sprout Buttery Walnut Cannoli
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Breaking the “mold” of what an afternoon sandwich ought to look like. Today, we are exploring the Cannoli form! Nothing in our life has to be typical, boring, same ole’ same ole’. One thing that I have learned through raw food creating is the fact that one recipe can be used in so many wonderful ways. I often hear comments that preparing raw foods takes to long. I beg to differ. We live in a world of boxed, microwave foods. Of course any form of cooking outside of pressing, “3 minutes…start” will seem to be labor intensive. It is time to slow down, reconnect with your food and learn to give thanks for it. Anyway, to add pizzazz to our daily menu, I took one recipe of Raw Buttery Walnut Flatbread and created 3 different forms of it. Then throughout the week, that one recipe gave us 3 different meals. Every day I made Bob a new creation and everyday he said, “Oh WOW, what is that? That is so fun to eat that way!”
Ingredients: yields 20 cannoli (1/4 cup each)
- In the food processor, fitted with the “S” blade, process the walnuts down to a small cornmeal size. Be careful that you don’t over-process the walnuts, it will cause too much of the oils from the nuts to be released.
- Add the ground flax, hemp seeds and salt. Pulse together and place in a medium-sized bowl.
- Add the almond pulp and 1/2 cup of water. Mix well with hands. If the batter feels too dry and crumbly, add a few more tablespoons until it is moist enough to stick together. I used 1 cup of water, but it depends on how much moisture is left in your almond pulp.
- To create the flatbread, I create 1/4 cup-sized balls of dough. Place the dough ball in between two teflex sheets or wax paper, and with a rolling-pin, flatten out into a long strip that is about 6″ long and 3″ wide. I do two balls at the same time, spaced about 2″ apart.
- Fold the teflex sheet over, laying the rolled out batter into the palm of your hand and then gently peel the teflex sheet off. If you rolled it too thin, it will be hard to get off.
- With the flattened dough now sitting in your hand, lay the rolled out dough over the cannoli form and set down on the mesh sheet that comes with the dehydrator. You want the exposed part of the mold facing down on the mesh sheet.
- Dehydrate at 115 degrees (F) for 6-10 hours or until dry.
- Store in an air-tight container for 1-2 weeks.
For more ideas:
Raw Sweet Pea & Brussels Sprout Crostini
Raw Sweet Pea and Brussels Sprout Dip Flatbread Tower