¼cuppsyllium husk(for colour I prefer husk to powder)
3cupsraspberries(or other berries)
1tspvanilla extract or powder
Icing / Frosting
Blend all ingredients in a high-speed blender until smooth.
Grind all ingredients in a food processor.
Whilst the food processor is running, add the blended mixture from the first stage.
Spread about 1/4" thick evenly onto a dehydrator nonstick sheet.
Dehydrate at 115 degrees F for 6 to 8 hours. After the first couple of hours you should be able to flip it off the nonstick sheet so it dries directly on the mesh tray.
You're looking to get a very pliable and slightly moist pastry inside. I like to trim the pastry during drying to get off-cuts for testing pliability and moisture, so I know it's ready for the jam.
*It’s best to use frozen fruit because as they thaw, they release their own juices and make for a much nicer jam consistency and flavour If using frozen berries:
Combine all ingredients in a suitably sized mixing bowl. Can be crushed by hand or blended.
Put the entire bowl in the dehydrator, at the lowest temp setting, for 8 hours or more, stirring every couple of hours. You're looking for it to thicken up to the point it's spreadable like jam.
Allow to cool at room temp before storing in an airtight container in the fridge for up to 1 month.
Icing / Frosting
In a blender combine the manna and stevia and get it turning over in the blades
With the blender running on low, slowly drizzle in the water
At this stage, you can use this as a glaze on cookies, donuts and the like or you can cool it in the fridge and then put it in a piping bag and use it as an icing on cakes, muffins, etc
If you are making this ahead of time and will need to re-melt it, simply do so by popping it in the dehydrator on 105F for 10 minutes or so until it melts down. Do not overheat or you may lose the emulsification and the oils will separate
Store it in the fridge in an airtight jar for up to 10 days
Spread the jam to cover the pastry. I like to return it to the dehydrator for an hour or so to make sure the jam is dry to the touch.
If your icing is fairly liquid you'll want to cool off the pastry and jam in the fridge, otherwise your icing will melt further and will leak out when rolling.
When ready spread your icing on to the jam.
Using parchment under the roll carefully lift up the edge and start to roll away from you. Using parchment tends to help avoid cracking of the pastry.
Place in the freezer for an hour or so, to enable you to cut it cleanly.