Pecan and Cranberry Sweetbread

Enjoy with all kinds of creams and sauces! The combination with fig compote and coconut cream cheese is a killer!

p35-pecan & cramberry bread

 

Ingridient

 

Method

  • 1. Mix all ingredients in a bowl by hand.
  • 2. Form into a 7 inch/18cm long log shape. Add a little more orange juice or water if necessary in case the dough is too hard to form a log shape.
  • 3. Place onto the nonstick sheet and dehydrate at 105-115° F/41-46° C for about 3 hours.
  • 4. Remove from dehydrator and place onto a chopping board and slice into 0.4 inch/1cm thick pieces.
  • 5. Place onto the mesh screen and continue to dehydrate at 105-115° F/41-46° C for about 4-6 hours until crunchy on the outside but soft on the inside.
  • 6. Enjoy with fig compote and coconut cream cheese.