Strawberry Strudel and Cookies

Strawberry Filling Ingredients:
2 cups organic ripe fresh frozen strawberries (thawed with juice)
¼ tsp. pink Himalayan salt
¼ tsp. vanilla powder
1 tsp. ginger powder
½ tsp. lucuma powder
½ tsp. maca powder
½ tsp. cinnamon powder
½ cup organic maple syrup
½ tsp. Yakon syrup
3 tbsp. whole psyllium husks

Directions:
Note: This recipe will not work unless the ripe strawberries are freshly frozen, thawed with the juice.
Place the strawberries into a bowl. Add all of the remaining ingredients to the bowl except the psyllium husks. Take some food handling gloves and mix the strawberries and other ingredients. Break up ¾ of the whole strawberries by hand while mixing. Add the psyllium husks and hand mix those in. Cover the bowl and place it into the refrigerator overnight for 8 hours.

Strawberry Swirl Crème Ingredients:
2 cups fresh Thai young coconut meat
1 ½ cups fresh coconut milk
¼ tsp. pink Himalayan salt
½ tsp. lemon juice
¼ cup organic maple syrup
¼ tsp. liquid vanilla extract
20 drops strawberry medicine flower extract
¼ cup powdered freeze dried strawberries
2 tbsp. sunflower lecithin
1 cup organic melted coconut oil

Directions:
Place the coconut meat, coconut milk, salt, lemon juice, maple syrup, vanilla extract, and strawberry extract into a Vitamix. Blend until creamy smooth. Test it for smoothness with your fingers. Turn the Vitamix on low and slowly add the melted coconut oil. Use the tamper to blend the oil completely in. Add the lecithin to the Vitamix using the same procedure. Make sure it is evenly mixed in. Take a bowl and pour a layer of coconut crème into it. Sprinkle some strawberry powder onto the layer. Swirl it into the layer without completely mixing it in. Repeat the procedure for all of the layers of crème. Keep going until you run out of crème and strawberry powder. Cover the bowl and set into the refrigerator for 8 hours.

Directions:
Place all of the ingredients into a medium sized bowl. Mix them all together. Place the mixture on a dehydrator tray with a teflex sheet. Make sure the almonds are joined together like a brittle. Do not spread them out too thinly. You will need to break them apart for the garnish later. Place the tray into the dehydrator at 115 degrees for 5 hours. Remove them from the dehydrator and turn them over onto another dehydrator tray with a teflex sheet. Continue dehydrating for another 4 to 5 hours.

Pastry Crust Ingredients:
2 cups organic oat flour
1 cup finely ground soaked and dehydrated blanched almonds
¾ cup whole psyllium husks
1 cup filtered water
¼ cup sesame oil
2/3 cup Call of the Wild White Honey
¼ tsp. pink Himalayan salt
½ tsp. lemon juice

Directions:
Place the water, sesame oil, honey, salt, and lemon juice in a Vitamix. Blend until evenly distributed. Add the psyllium husk and blend that in. Let sit on the counter for 5 minutes. Place the oat flour and ground almonds into a large mixing bowl and mix together. Pour the contents of the Vitamix into the bowl and mix by hand until evenly distributed. Roll into a ball. Take a teflex sheet and place it on the counter. Sprinkle the sheet with flour. Place the crust onto the teflex sheet. Cut ½ of the crust away. Set aside. Place a teflex sheet over the remaining crust so that it is between two teflex sheets. Take a rolling pin and roll it out flat to 1/8” thick. For detailed directions on creating the pastry casing, assembly, and decoration, follow the video.

This recipe makes 25 cookies and one round pastry.