Mix in cocoa powder and oat flour. Almond flour (blanched ground almonds, almond meal), Swerve, natural sweetener (Erythritol and chicory inulin based), Cream, heavy whipping, pouring, full-fat (30-40% fat), Recipes for Intermittent Fasting (OMAD & TMAD), 2 cups heavy whipping cream, divided (480 ml/ 16 fl oz). Do you like this recipe? How Saving Wildlife Benefits Humans – In Ways We Really Need, 5 Ways Plastic Pollution Impacts Animals on Land, How Factory Farming Creates Air Pollution, Why the 2020 Election Was a Great One for Animals, How the Dairy Industry Has Unnaturally Altered the Life of Cows, Animal Products That Cause Most Deaths Per Serving. Did you use liquid or granulated erythritol? Spread the cream filling all over it evenly and then very gently re-roll it, sitting it seam-side down. Since it’s my drinking arm, too, step away if I challenge you to an arm wrestle now. In her free time, Jenna enjoys trying new restaurants and hiking with her German Shepherd. This Paleo spin on the classic pumpkin roll ditches wheat and dairy in favor of silky coconut cream and a grain-free cake base. Raw cashews (Terrasoul Superfoods) Place seam side down on a serving platter. Spread the filling over the biscuit, furl and cut in a half. Enjoy! Roll the cake up without the parchment paper and refrigerate for 30 minutes to let the filling set. Divalicious Recipes is a participant in the Amazon.com, Keto Krate & WholesomeYum.com affiliate program. I’ve included a video for each stage. My very intense memory of chocolate Swiss rolls when I was a child was weird spongey cake wrapped around nasty fake cream that always felt vaguely gritty. Apple Crumble Pizza (German Streuseltaler), Vegan Carrot Ginger Soup with Curry Cashews, Vanilla Crescent Cookies (German Vanillekipferl), 10gr coconut Protein powder (or more flour), a knife tip ground psyllium (or a bit flax seed flour). Beat until fully combined for 10 seconds. Place on a wire cooling rack and cool for one hour. 1 1/2 cups cashews (soaked in water overnight and drained). Very gently unroll the cake. Put in the refrigerator to firm up then cut into slices. Refrigerate the leftovers in an airtight container for up to one week. Dust with one teaspoon of tapioca flour and carefully flip the cake on top. Please note that we do not offer personalised advice. if(typeof(dataLayer) === 'object'){ clear: both;} Blend the jam ingredients together or you can just crush them with your hands. If you are making this ahead of time and will need to re-melt it, simply do so by popping it in the dehydrator on 105F for 10 minutes or so until it melts down. Ha! Heaven. Using the outer layer of parchment paper roll up the sponge again. Get your favorite articles delivered right to your inbox! Coconut Swiss Roll Burfi-A unique way to make an already delicious dessert even more delicious. You'll fall head-over-heels in love with how simple this coconutty recipe is to make. Without the harmful effects of dairy, this creamy filling satisfies every appetite and kicks food allergies to the curb. Put the bowl into the dehydrator and stir every once in a while, which helps it to reduce down faster. Allow to cool at room temp before storing in an airtight container in the fridge for up to 1 month. Get ready to be inspired. Peanut flour is a great low carb and gluten free flour to bake with. First we’re going to make the jam. Perhaps some cream and a raspberry chia jam instead? Required fields are marked *. Preheat the oven to 350ºF and line a baking sheet with parchment paper. Once the burfi is made, it is layered with coconut ice and then rolled. https://divaliciousrecipes.com/peanut-flour-swiss-roll-cake Grease with grass-fed butter and set aside. 21. Once it is set, it may be sliced into heavenly pieces of coconut swiss roll burfi Do not overheat or you may lose the emulsification and the oils will separate, Store it in the fridge in an airtight jar for up to 10 days. Spread about 1/4" thick evenly onto a dehydrator nonstick sheet. Baking powder (Hain) Add the pumpkin purée and continue beating until well combined. Remove from the oven and place on another piece of parchment paper. Roll the chocolate dough up with the help of the parchment paper. Grease parchment paper with vegan butter and roll chocolate dough out into a square. That will loosen it up. This is to keep the sponge in the correct shape before adding the filling. To date most of our recipes use almond flour, and we’ve always been partial to it since we’ve found it easier to work with. Using and electric hand mixer or a stand mixer, beat the eggs and Swerve until doubled in volume.