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Gather and Prep: Pre-heat oven to 375F and prepare a parchment-paper lined baking tray

1.  1 cup of washed, thinly sliced apples (~ 2-3 apples)

In a bowl,  with sliced apples add:

2.  1 tBsp lemon juice

3.  1 tBsp date sugar (or could use    maple syrup)

4.   ½ tsp of ground cinnamon

Set aside to marinate.

In a separate large pie plate or large frying pan (large enough to immerse circular sheets of rice paper), add  warm water:

5.  4 rice papers – add a single rice paper at a time and immerse in the warm water for ~10-15 seconds until pliable but still slightly firm and not too soft. Transfer pliable rice paper  to a clean dry cloth on the countertop.

6.  Place a large  slotted soup spoon amount of the marinated apple mixture in the middle of the    pliable rice paper and begin to fold from the bottom and the the sides until completely wrapped.

7. Place seam side down the strudel bundle on the parchment-lined baking sheet.

8. Continue until all 4 rice paper apple strudels are assembled.

9. Bake at 375F for ~30 minutes – turn over half way through and continue baking – will become crispy and browned.

You can serve this warm and add some whipped aquafaba topping..

Note: Aquafaba is a viscous liquid you see when you open a can of no salt chickpeas.

Make just before serving strudel: To make Aquafaba whipped topping – drain the can of no salt chickpeas, collecting the liquid, transfer ¼ cup of chickpea liquid into a narrow bowl and add 1 tBsp of maple syrup and 1 tsp of vanilla. Using a mixer on medium to high – mix until foamy. Then beat on high until stiff peaks form (tips stand straight up). Top dessert and serve immediately. 

Tip: Aquafaba stores in the refrigerator for 2-3 days or save it in ice cube trays and freeze it for use in the future.