Sugar-free paparajotes

The paparajote is, without a doubt, Murcia’s most iconic dessert. Traditionally, it consists of a lemon tree leaf coated in fritter batter, fried, and sprinkled with sugar and cinnamon. In this version, we keep all the essence and the incredible citrus aroma, but replace the sugar with Stevia 1:2 and we use whole wheat flour to improve its nutritional profile. It is a tender, aromatic, and surprising bite that will transport you directly to the Murcian orchard.

Estimated time: 35 minutes

Difficulty: ⭐⭐

Rations: 4 people (approx. 30 units)

Ingredients

• 12 tablespoons of whole spelt flour

• 2 organic eggs

• 1 small glass of anise

• 2 tablespoons of Stevia 1:2

• 1 level teaspoon of ground cinnamon

• 1 pinch of Bonsalt

• 2 teaspoons of Baking powder

• 100g of Stevia + Erythritol 1:1 from Castelló (for coating at the end)

• Fresh lemon leaves (washed and dried)

• Extra virgin olive oil (for frying)

• Water (as needed for the dough)

Análisis nutricional y macros totales

Understanding what we eat is vital. Here is the macronutrient breakdown per serving and the technical data sheet for our products.

Professional Preparation Step by Step

1. Preparation of the sheets: Start by washing the lemon leaves very well and drying them carefully. It is essential that they are dry so the batter sticks properly.

2. Preparation of the dough: In a bowl, beat the eggs and add the water, the 2 tablespoons of Stevia 1:2, the anise, the cinnamon, and the pinch of Bonsalt . Mix well.

3. Dry ingredient integration: Add the whole spelt flour and the Baking powder . Work the mixture until you get a batter that is neither too thick nor too runny; it should have just the right consistency to coat the sheet without completely running off.

4. Rest: Let the dough rest in the refrigerator for half an hour so the flavors can settle.

5. Frying: Put plenty of olive oil on to heat. Coat each lemon leaf in the batter, let the excess drip off slightly, and fry. You’ll see that in just a few seconds they turn golden and puff up.

6. Final touch: Arrange the paparajotes on a paper towel to absorb the excess oil. Immediately afterward, coat them in a plate with the Castelló Stevia + Erythritol 1:1 mixed with a little cinnamon to coat them.

Nutritionist's Tips

This recipe is suitable for diabetics thanks to the use of the sweetener range Castello, allowing you to enjoy a traditional sweet without the glucose spikes caused by table sugar. By using Bonsalt, we reduce the total sodium, making this dessert more suitable for people with hypertension.

Important notice: The paparajote is a dessert to enjoy the aroma that the lemon tree leaf transfers to the batter. Don't eat the leaf! It is used solely as a natural support and flavoring. They can be served either warm or cold, making for a spectacular snack to surprise your guests.

Enjoy making this recipe and share a little piece of Murcian tradition in a healthy way!