Gluten & Dairy Free Manicotti
Equipment
- food processor
- High Speed Blender
- dehydrator
Ingredients
Manicotti
- Coconut wraps, cut in fourths
- Cashew Macadamia nut cheese (below)
- Tomato Sauce (below)
- Handful spinach
- A little lemon juice
Cashew Macadamia Nut Cheese
- 1 cup cashews
- 1 cup macadamia nuts
- 1 cup water
- ¼ cup lemon juice
- ¼ – ½ tsp Himalayan salt
Tomato Sauce
- 7-8 pcs Roma tomatoes, cut into pieces
- 1 tbsp Italian seasoning
- 1-2 tsp garlic powder
- 1-2 tbsp Basil
- pinch Oregano
- pinch Himalayan salt
- ¼ tsp Kelp
- 1 tbsp tomato powder
Instructions
Manicotti:
- Roll coconut wrap around cannoli mold and use a little cheese to make it stick, then set aside. If desired, can roll the manicotti ingredients down middle of coconut wrap and roll, using a little cheese to keep in place.
- Spread Tomato Sauce in bottom of square glass pan.
- Put spinach in bowl with lemon juice and massage with hands to soften.
- Add softened spinach to bowl of Cashew Macadamia Nut Cheese and mix.
- Fill coconut wrap tube from both ends with cheese and spinach mixture. (Or roll mixture inside of coconut wrap.)
- Place tube on top of tomato sauce. Repeat with all the tubes.
- Drizzle Tomato Sauce over the tubes.
- Dehydrate for a couple of hours or place in convection oven at 110 degrees F.
Cashew Macadamia Nut Cheese
- Blend cashews, macadamia nuts, and water in Vitamix.
- Add lemon juice and salt.
- Blend in Vitamix.
Tomato Sauce
- Put Roma tomatoes, Italian seasoning, 1 teaspoon garlic,1 tablespoon basil, pinch oregano, pinch salt, ¼ teaspoon kelp in food processor, leaving some texture.
- Add 1 tablespoon tomato powder and process.
- Taste. Add more garlic powder, basil, and salt if desired and process.
Nutrition
Calories: 286kcalCarbohydrates: 11gProtein: 6gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gSodium: 104mgPotassium: 252mgFiber: 3gSugar: 3gVitamin A: 33IUVitamin C: 4mgCalcium: 43mgIron: 3mg
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