Devonn's Cannoli

treeoflifecenterus.com

52Mornings ~ Orange Juice Odyssey

2 C. ground flax

4 C. Pecans (best if pre-soaked and dehydrated)

2 C. Chia Seeds

½ C. Smart Sweet (can be purchased online)

2 C. purified water

In a blender, blend all ingredients until smooth. Spoon onto non-stick dehydrator sheets by the Tablespoon, to make 6” rounds. Dehydrate at 105℉ for 6 hours. Rounds should be dry, yet pliable. (If using a conventional oven to dehydrate, turn oven to lowest setting, use a baking sheet lined with parchment paper, spoon mixture by the Tbsp. to make 6″ rounds, place baking tray in oven and check after 2.5 to 3 hours. Rounds should be dry but pliable) Take out of dehydrator or oven, using a dowel, roll rounds into cannoli shape and seal with a brush of water. Dehydrate again at 105℉, until shells are crisp (2-4 hours). (In conventional oven check after 1.5 hours and remove when shells are crisp. Remember conventional ovens dehydrate more quickly than dehydrators.) Cool cannoli shells before filling. In a blender, blend all ingredients until smooth. Spoon onto non-stick dehydrator sheets by the Tablespoon, to make 6” rounds. Dehydrate at 105℉ for 6 hours. Rounds should be dry, yet pliable. (If using a conventional oven to dehydrate, turn oven to lowest setting, use a baking sheet lined with parchment paper, spoon mixture by the Tbsp. to make 6″ rounds, place baking tray in oven and check after 2.5 to 3 hours. Rounds should be dry but pliable) Take out of dehydrator or oven, using a dowel, roll rounds into cannoli shape and seal with a brush of water. Dehydrate again at 105℉, until shells are crisp (2 to 4 hours). (In conventional oven check after 1.5 hours and remove when shells are crisp. Remember conventional ovens dehydrate more quickly than dehydrators.) Cool cannoli shells before filling.

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