Grain and dairy free swiss roll

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This year I tried to keep my Christmas dinner as healthy as I could. Plus I tried to avoid foods I am intolerant to. For a dessert I made this tasty grain and dairy free, paleo friendly swiss roll. For a filling I used CoYo natural coconut yoghurt mixed with blueberries and I covered my swiss roll with organic Green and black’s dark chocolate and some blueberries. I am very happy how this recipe turned out and how lovely my swiss roll looked and tasted.

Ingredients

  • 6 eggs
  • 1/2 cup raw honey
  • 2 tablespoons raw cacao powder
  • 2 tablespoons lemon juice
  • pinch of fine sea salt
  • 1/4 teaspoon lemon juice (for egg whites)
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut flour
  • 2 teaspoons baking soda
  • dark chocolate for covering the swiss roll
  • natural coconut yoghurt for filling
  • blueberries for filling
  • coconut oil for the parchment paper

Directions

  1. Preheat oven to 180C or 350F.
  2. With a mixer beat the egg yolks and honey until pale yellow. Add the coconut oil, cacao powder, lemon juice and mix them together. Set aside.
  3. Beat egg whites with a pinch of salt and 1/4 teaspoon lemon juice, until stiff peaks form.
  4. Fold in about 1/4 of egg whites into the yolk mixture. Spread the remaining egg whites over the mixture.
  5. Sift coconut flour and baking soda and pour on a top of egg whites. Fold until mixed together.
  6. Pour into a baking pan covered with a greased parchment paper. Bake for 10-15 minutes.
  7. When out from oven, let it cool for few minutes. After cooling, carefully roll the cake into a log. Set aside.
  8. Make the filling. (I used just a plain coconut yoghurt). Unroll the log and spread the filling and blueberries on a top of the cake.
  9. Re-roll the cake. Cover with dark melted chocolate and blueberries.
  10. Allow the roll sit in the refrigerator till chocolate sets or till ready to serve.

Enjoy 🙂

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