When I was younger, swiss roll was one of my favourite things to eat in the world! And, sadly, since going gluten and dairy-free; I don’t think I’ve ever eaten one! Today’s gluten and dairy free swiss roll recipe come just at the right time for Christmas-it’s also vegan and much healthier than the regular version! What’s more, it’s no-bake too!
I wish I could take full credit for this beauty-but it’s actually from the lovely folks at coconut yoghurt brand Coyo (which make the most amazing coconut yoghurt that’s organic too!). Please note, this isn’t an ad or sponsored post-but since being pregnant, my energy for creating new recipes (paired with morning sickness which I’m STILL getting!) is waining-so when this recipe popped through my inbox, I offered to share it with my readers as I knew you’d love it like me! Hopefully, when I am feeling a bit better, I will be giving this a go! How good does it look?
Gluten and Dairy Free Swiss Roll: What You’ll Need
For the gluten and dairy free swiss roll base:
180g ground almonds
10 Medjool dates, pitted
6-7 tbsp cacao powder
2 tbsp gluten-free oats
2 tbsp maple syrup
1 tsp vanilla paste
¼ tsp salt
For the cream:
200g cashews, soaked in boiling water for 20 minutes
60g CO YO Organic Vanilla Coconut Milk Yoghurt
2½ tbsp maple syrup
1-2 tbsp water
1 tbsp coconut oil (melted)
1½ tsp vanilla paste
3 tbsp desiccated coconut
Pinch of salt
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Gluten and dairy free swiss roll: How to make it
1. Start making the roll by pulsing together the ground almonds, cacao and salt until combined.
2.Add in the remaining ingredients and blend until the mixture sticks together. If it’s too sticky, add a little more cacao or ground almonds.
3.On a work surface, set out some baking paper. Place the raw cake mix on the paper in a ball, then flatten slightly.
4.Take another sheet of baking paper and lie it on top, then roll out the cake mix into a rough rectangle shape (approx. 40cm long and 20cm wide), moving it after each roll to avoid it sticking to the paper.
5.Remove the baking paper, then use a knife to cut off any rough edges to give a perfect rectangle.
6.Make the cream by blending together the cashews, CO YO, maple syrup, water and vanilla paste, adding more water if needed, until it is smooth. Be careful not to add too much, otherwise, the mixture will become thin and watery.
7.Add in the desiccated coconut, coconut oil, salt and blend until smooth.
8.Spread the cream filling over the rectangle and then, using the baking paper to help, slowly roll the roulade up. Place in the freezer to firm up slightly (at least an hour) before cutting into slices.
Thanks so much, COYO for providing this recipe and I can’t wait to make it this Christmas!