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Mexican Capirotada

A healthy version of this delicious dessert, special for lent!
Prep Time 1 hr
Course Dessert
Cuisine Mexican

Ingredients
  

  • 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
  • Raisins
  • Nuts
  • Coconut rained
  • 1 Red apple
  • 1 Green apple chopped
  • Peanuts chopped
  • Cheese optional
  • Colorful dragees optional

Instructions
 

  • 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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