A raw apple strudel made with apples from the local apple harvest is a truly delicious fall temptation. This apple strudel is rolled in apple fruit leather and therefore consists almost exclusively of apples.

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RAW APPLE STRUDEL

APPLE WRAP

yields 2 wraps about 20×24 cm

• 4 apples
• 1 banana

Cut apples into small pieces and blend together with banana into a fine mass. Spread the mass evenly on dehydrator foils and dry at 42° C (107° F) for 4-5 hours, turn once and dry for another hour. The wrap should not be too dry, it must still be possible to roll it.

APPLE FILLING

• 4 apples
• ½ cup raisins
• Juice of ½ lemon
• 1 tablespoon cinnamon
• 2 tablespoons almond butter
• 2 tablespoons psyllium husks (30g)

1. Process apples, raisins and cinnamon in a food processor to a homogeneous mass.

2. Add almond butter and psyllium husks and spread the apple filling on the wraps.

3. Moisten the last part of the apple fruit leather with water and carefully roll into a wrap.

Apples – the regional superfood

Why wander into the distance when what’s good is so close? Apples are available to us from many home countries for many months of the year.

Apples contain plenty of soluble fiber, so-called pectins, which ensure a pleasant intestinal environment. Pectins cannot be broken down in the small intestine and reach the lower parts of the intestine undigested. They have the property of binding toxins and serve as food for the intestinal bacteria. The growth of unwanted germs and yeast fungi is thereby inhibited.

They also contain plenty of antioxidant secondary plant substances. The healthiest are raw, unpeeled apples, because the secondary plant substances are mainly contained in the skin.

Hungry for more?

Here’s a recipe for our Raw Apple Cake.

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