t herawchef .co m http://www.therawchef.com/course/desserts-homestudy/week-03/breakfast-brunch/apple-strudel/ the raw chef | Apple Strudel Module: Breakf ast & Brunch Video: Crepes with Marmalade & Strawberries Module: Breakf ast & Brunch Video: Crepes with Banana & Lemon Filling Module: Breakf ast & Brunch Video: Apple Strudel Module: Breakf ast & Brunch Video: Churros with Chocolate Sauce Module: Breakf ast & Brunch Video: Sweet Peach Ravioli with Lemon Cream Module: Breakf ast & Brunch Video: Waf f les Module: Breakf ast & Brunch Video: Pancakes Module: Breakf ast & Brunch Video: Shortbread Module: Breakf ast & Brunch Video: Granola Module: Breakf ast & Brunch Video: Russell s Breakf ast 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 ź 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.