Kalitsounia cretan traditional sweet pastries recipe

Ingredients

• 2 ripe bananas
• ½ cup coconut flesh
• 1/3 cup pine seeds (soaked for 2 hours)
• 2 tsp agave nectar
• Pinch of ground vanilla bean
• Pinch of ground vanilla bean

• 1/3 cup fresh spearmint
• 2/3 cup soaked macadamia
• 1 tsp cinnamon
• 1 tsp coconut oil
• 3 tsp agave nectar

1. Put the ingredients into the blender and blend very well; add some water if needed.
2. Make a thin layer on a dehydrator Paraflex sheet and dehydrate for 6-7 hours; flip sides in between. Then cut into square shapes and refrigerate.
White Spearmint Cream
3. Keep aside the fresh spearmint. Blend the rest of the ingredients.
4. Pour into a bowl and add the spearmint. With a pair of scissors, cut the banana sheets into square shapes.
5. In the middle of each square put 2 tbsp of spearmint cream.
6. Add some pieces of peeled almonds. Then fold the 4 sides to the center.
7. Dehydrate for 3-4 hours. Sprinkle with ground cinnamon afterwards.