Dried- fruit strudel
One of the categories in which I feel especially challenged following up on my approach to food,is in the sweets..we are so accustomed to certain flavours,as to the extreme sweetness of white sugar,normally added in abundance,that I find it a struggle to achieve similar results.But on the light side,I actually enjoy RE-discovering the true flavors of authentic products this earth brings to us,removed from beneath their camouflage and brought out into the light,aswell as RE-polishing their shining armor of highly potent vitality and virtues they were originally provided with to bring us a high quality of life!
“And God said,behold,I have given you every herb bearing seed,which is upon the face of the earth,and every tree,
in the which is the fruit of a tree yielding seed;to you it shall be for food.”
While I admit it takes quite a lot of adaptation to go through,as I myself have allways been a “sweet tooth junky”,but it is a learning process just like any other,provided we are interested to learn,and believe me the results are well worth the process! If you are even just a bit intrigued,just tag along as I promise to report back with only the most successful experiments! 🙂
For this Strudel I have prepared a dough with wholewheat flour seasoned with spices,no sugar,no eggs and no raising agents.I filled it with a mixture of coarsely chopped dried fruits and nuts;in this case dates,figs,raisins and walnuts were used with some added spices,and some pure unsweetened date molasses.I encourage you to go at it with any mixture you would like,or have on hand,changing it each time for added variation,it`s the basic idea that counts,once you`ve got it,the sky is the limit!
Dried fruit are wonderful energy boosters,high in vitamins and minerals especially iron,that transform into genuine fuel for the body,providing a more balanced and sustainable vitality as opposed to the instant ”high” followed by an immediate drop brought on by the white sugar,leaving us just craving for more..not to mention the extra unwanted kilograms it delivers,as a result of the body unable to absorb and process it for it`s functioning!
For the dough:
2 cups whole wheat flour
1/3 cup oil ( I used Olive oil and it was fine,though Sesame oil for instance will
probably gain even tastier results.choose any you would like providing it is a cold pressed natural oil!)
1/4 cup tepid water
Cinnamon– a mildly sweet,warm spice ,known to aid in digestion.
Anise seed – a refreshing,slightly sweet spice in which it`s components aid in digestion.
Sesame seed(I used whole sesame seeds which are of a more brownish color,and are more nutritious)
and Nigella seeds, both for decoration( aswell as for their nutrional value.)
For the filling:
3 Dried Figs
1.5 tbs Raisins
4 tbs Walnuts
Pure unsweetened Date Molasses
pinch of Salt
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In a medium size bowl,place whole wheat flour mix in 1.5 tbs Cinnamon,and 1 tbs sesame seeds.add oil and mix into flour.Then add water,mixing well following by slightly kneading the dough that has formed, adding water or flour if needed.Place in fridge for an hour.
Coarsely chop the dried fruit and the nuts and place in a bowl,adding 1 tbs cinnamon; 1 tbs Anise seeds,and 1 tbs sesame seeds and a pinch of salt.Mix well while dry ,then add approx 3 tbs date molasses,start with 2 and see if the mixture kind of sticks together without being too liquidy.If needed add some more.
Take the dough out and flatten on a surface sprinkled with Sesame and Nigella seeds into a rectangular shape.Place the mixture in a straight line along the middle of your rectangle.Bring both sides to a close towards the middle,and pinch all along the center ,and on each end ,hermetically sealing the pastry so the filling wont leak.
Preheat oven to 250 degrees( may slightly differ as I use an oven toaster),and bake for about 25- 30 minutes.Stay carefully tuned,allowing the dough to tan and crisp but not burn.
*Note: I am sending this post as an entry to the brilliant “Novel food event # 7” launched by Lisa from Champaign Taste,and Simona from Briciole! A combined culinary/literary event presenting dishes inspired by literary work!This is so exciting!