This Lent you can’t miss the traditional capirotada, the truth I have always liked the capirotada, is one of the reasons why I enjoy this season so much! to me, in particular, reminds me of my grandmother “Conchis”, she always used to make this dessert during this season.
It is a delicious dessert that with some changes you can prepare in a healthy way and the best without any fat! In some countries they prepare a salty version, but in Mexico it is a very rich dessert and its recipe has been passed from generation to generation, the ingredients you can get in any supermarket and is super easy to prepare and best of all in its healthy version.
In some countries they prepare a salty version, but in Mexico it is a very rich dessert and its recipe has been passed from generation to generation, the ingredients you can get in any supermarket and is super easy to prepare and best of all in its healthy version.
Mexican Capirotada (light versión)
Firstly the capirotada besides being an easy and economic dish is a tradition in several countries.
With centuries of tradition, here I share a little of the interesting story of the capirotada:
In several countries it is made salty, however, Mexico has a tradition of making it sweet.
This goes back to 1780 where it went from being a dish prepared with meat to dessert typical of Lent, there are two versions of the history of capirotada;
*The first is one of the crises that occurred during the second half of the eighteenth century when meat was scarce.
*It is also said in a second version that it was to be able to eat it in the Lenten season.
One of the first references we have is Fray Gerónimo de San Pelayo, in his cookbook written around 1780, which includes it as a dish of Lent.
The capirotada does not have defined nationality, since in many countries they have it like dish of vigil in own versions.
However, this dish has gradually been coming out of the traditions and is almost gone, so that was why it was important for me to share this recipe.
Many say that this dish is on the way to extinction. A dish with so much tradition in our country can’t disappear, so I bring you this healthy version so that those who are on a diet, without as many calories as the original.
One of the recommendations that I give is that if you are preparing this dish for children do not use sugar substitute for them it is best to do it with brown sugar or piloncillo.
If you like this dish I invite you to also see other Lenten recipes like this Fish nuggets
- 1 stick cinnamon
- 1/4 cup sugar substitute
- 4 cloves
- 1 star of aniseed
- 1 little piece of ginger
- wholemeal bread
- 1 spoon vainilla extract
- orange zest
- Coconut rained
- 1 Red apple
- 1 Green apple chopped
- Peanuts chopped
- Cheese optional
- Colorful dragees optional
- CUT SLOPES OF OUR INTEGRAL BREAD, AFTER WE PUT IT ON A BASE TO LEAVE IT BAKING AROUND 15 MINUTES.
- IN A WATCH TO FIRE WE ADD 4 WATER CUPS WE PUT 60 G OF PILONCILLO AND 3/4 CUP OF SUGAR SUBSTITUTE AND MIX.
- ADD THE CINNAMON, THE ANISEED, ORANGE ZEST, GINGER, VAINILLA EXTRACT, AND A PINCH OF SALT, LEAVE BOIL ON SLOW FIRE FOR 10 MINUTES
- IN A MOLD, ADD A LAYER OF BAKED BREAD, A LAYER OF APPLES (GREEN AND REDS MIXED), A LAYER OF RAISINS AND NUTS, A LAYER OF COCONUT AND ANOTHER LAYER OF BREAD
- STRAIN THE SYRUP AND ADD TO THE CAPIROTADA
- ADD A LAYER OF CHEESE (OPTIONAL) AND PUT IN THE OVEN AT 350°F (180°C) FOR 30 MINUTES.
- WHEN IT'S READY YOU CAN ADD DRAGEES TO DECORATE.
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For more recipes like this check out this: Healthy desserts
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