Knishes

1. 1

   Blend the coconut, water and salt until remain homogeneous

2. 2

   Pour the mixture over a teflon nonstick sheet

3. 3

   Form a square by dehydrator tray to the edge

4. 4

   Dehydrate for 6 hours at 41u00b0C [105u00b0F] until you can turn

5. 5

   Remove the foil and turn Teflex

6. 6

   Dehydrate for 15 minutes more until both sides are dry and flexibles

7. 7

   Cut in strips of 9 cm width

8. 8

   Marinate spinach in oil, salt, lemon and pepper for 30 minutes

9. 9

   Process almonds with S blade, letting remains some texture

10. 10

    Add marinated spinach

11. 11

    Process a few seconds longer to join

12. 12

    Transfer to a bowl with silicone spatula

13. 13

    Moisten with water the edges of each strip of dough

14. 14

    Place a generous tablespoon of the filling on each dough edge

15. 15

    Roll gently toward the other end

16. 16

    Once rolled, bring the edges toward the center where the dough is

17. 17

    Press gently to shape the knishes

18. 18

    Garnish each plate with drops of juniper oil

19. 19

    Place three knishes per dish

20. 20

    Add small green leaves

21. 21

    Drop black sesame seeds from above

22. 22

    Add pineapple sage flowers above each knish

* Per serving · 4 servings · Values may vary.