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.

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