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Categories:Viewed: 8 - Published at: 8 years ago
Ingredients
- 4 each banana
- 3 tbsp lemon juice
- 2 tbsp ground flax seeds
- 1 cup cashew nuts
- 1/2 cup coconut meat
- 1 splash of vanilla
- 2 tbsp honey
- 1 berries (optional)
Method
- Night before: soak cashews in water and leave for 8-12 hours
- Night before: Put ripe bananas and lemon juice in blender and mix well.
- Place the batter into a bowl.
- Add ground flax seed.
- Mix well.
- Using a tablespoon place the batter in 5" thin rounds on baking sheet.
- Dry on lowest setting until holds together but pliable.
- If you are a lucky owner of a dehydrator, place the batter on teflex sheets, dehydrate overnight.
- The day you want to enjoy canolli: Place the Filling ingredients into the blender, blend until you have sour cream consustency with no pieces.
- Peel banana rounds from the baking sheet, feel with cashew nut filling.
- Cannolis can be stored in the fridge for about a day.
- The cashew filling may be stored for two-three days.
