How to make Healthy Gluten-Free Cannoli
Step 1
Soak shelled pistachios in lukewarm water.
Step 2
Next, combine the chia seeds with the given water in another bowl and leave them to soak until thick and gel-like.
Step 3
To make cannoli moulds from scratch, fold a 30 cm (12 inches) square foil twice on itself into a smaller square. Then, wrap it around a used cling film tube.
Step 4
Next, pull one end of the wrapped foil out of the tube and press it down to seal it.
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Step 5
Finally, pull the mould out of the support tube and fill it with some crumpled bits of foil.
Step 6
In a bowl, combine the flour with xanthan gum, 50g (1.7oz) of erythritol, cocoa, chia-egg, nut butter, and milk. Then, knead into a smooth and pliable dough.
Step 7
Now, thinly roll out the dough, about 1-2 mm thick. Then, cut dough discs about 9 - 10 cm (3.5 - 4 inches) in diameter.
Step 8
Next, wrap each dough disc around one cannoli mould greased with oil. Overlap the discs' edges and press down on them to secure the shell.
Step 9
Bake the cannoli shells for 12 minutes at 200°C (390°F) and then transfer them onto a wire rack to cool down.
Step 10
Meanwhile, blitz the tofu, rinsed and squeezed, with the pistachios and the remaining erythritol to make a smooth cream.
Step 11
Remove the cannoli from their moulds by sliding them out delicately.
Step 12
Finally, spoon the pistachio cream into a piping bag and pipe it into each cannolo.