Purne crunch

3 h
Suitable for vegans
Temperature: Room temperature
Cuisine type: Vegan cuisine
Additional culinary preparation: Sweet
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Prunes 0.05 kg
Water 0.095 l
Sugar 0.02 kg
Agar - agar 0.002 kg
Elaboration
  • Preheat the convection oven to 100 ºC.
  • Blend with a turmix in a high and narrow container the water and the plums until obtaining a paste with a fine and smooth texture.
  • Boil the paste, the sugar, and the agar-agar, gently beating with a whisk but constantly.
  • Cool the mixture in the refrigerator until settled and then put through the turmix.
  • Pour onto silicone baking paper and dry at 100 ºC for 3 hours and finish cooking at 120 to toast and colour
  • Store in a cool dry place until use.
Nutritional information (1 portion)
Energy
36.94
kcal
Carbohydrates
8.09
g
Proteins
0.24
g
Lipids
0.05
g
Fiber 1.6 g
Saturates 0.04 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 5.76 mg
Iron 0.35 mg
Zinc 0.06 mg
Vitamin A 2.33 ug
Vitamin C 0.0 g
Folic acid 2.14 ug
Salt (Sodium) 3.35 mg
Sugars 7.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.