About the Recipe
This lovely Swiss roll is perfect to share with family and friends.
4 ripe persimmon
300g of bananas
2 tsp of psyllium husk mixed with 2 tsp of water
30g of ground almonds
1 cup of soaked cashews
5 tbs of water
3 tbs of raw carob
Step 1 Mix all the ingredients for the "cake" together in a high powered blender.
Step 2 Remove all the mixture and put smooth evenly into a 6 inch square silicon container on top of some cling film over hanging on all 4 sides, to assist you in turning and removing.
Step 3 Dehydrate the mixture for 12 hours, turning carefully after 6 hours.
Step 4 Remove "cake" from the container turning on to a fresh sheet of cling film longer than the "cake".
Step 5 Make the filling by putting all the ingredients into a Bullet blender.
Step 6 Spread filling evenly all over the top of the "cake".
Step 7 Roll the cake up like you would a sushi roll, using the cling film to assist you.
Step 8 Serve and enjoy.
For this recipe you will need a high powered blender and ideally also a Bullet blender to make the filling, because it may be challenging to remove from a large tall blender as there is not a very large amount.
though a silicon container is ideal for this recipe, you could you any dehydrator worthy 6 inch square container to dehydrate the "cake" mixture