Wheat, Gluten, Dairy, Egg, Lactose, Refined Sugar, Caffeine, Red Meat, Soya & Rice Free Recipes

Suitable For Endometriosis, Crohns ,Celiacs Disease IBS (Irritable Bowel Syndrome) Sufferers - Some Recipes Are Also Nut-Free, Vegan & Raw

Friday, 25 October 2013

Vegan Gluten, Nut Free Halloween Surprise Pumpkin Swiss Roll with Blood Raspberry Topping

Halloween Surprise Pumpkin Swiss Roll with Blood Raspberry Topping
Vegan, Gluten Free, Wheat Free, Rice Free, Egg Free, Red Meat Free, Lactose Free, Dairy Free, Caffeine Free, Soya Free, Nut Free.

 Swiss Roll:
4oz Masa Harina (Bobs Red Mill No GMO)
2 Tbls Ground Chia Seeds
7 Tbls Water
4 Heaped Tbls Pumpkin Puree
1/2 Tsp Cinnamon 
1/2 Tsp All Spice
3 Tbls Agave Nectar
1 Tbls Extra Virgin Olive Oil
200ml Quinoa milk
1 Tsp Baking Powder
3 Tsp Orgran No Egg Replacment

5oz Raw Cashew Nuts
2oz Agave Nectar
1 Tsp Vanilla Paste
2oz Coconut Oil
1oz Pure Sunflower Spread
2 Tbls Carob Powder
2 Handfuls Spinach

120g Raspberries

Start by making your fillings the day before you make the roll.

Add all your filling ingredients to a blender apart from the carob and the spinach.

Once your mixture is smooth, separate the mixture into two halves. Let the fillings set in the fridge over night.

Once your fillings have set you can start making your roll.

Pre-heat your oven to gas mark 5.

Measure out all of your Swiss Roll ingredients into a bowl.

Combine everything into a very thick batter consistency. It will not be a dough.

Put a piece of baking paper on to a baking tray.

Spread your batter around 1cm in thickness to the length of your baking tray.

Place your tray in the oven for 15 minutes.

Take the tray out of the oven and flip the roll over and put back in to the oven for another 5 minutes.

Once the 5 minutes are up, place a piece of baking paper on the exposed side of the roll.

 Take a tea towel and fold it to the width of the roll place the towel on top and start rolling with the baking paper still attached.

Let the roll rest for 5 minutes.

The Roll wont be cooked yet, this is where the tin tray comes in handy.

Carefully unfold the roll then place on top of the tin tray, with the baking paper still attached.

Start by folding the foil over the end of the roll and gently continue to roll the foil tray.

Put this back in the oven for 10 minutes.

In one half blend in the carob and in the other blend the spinach so you have one green and one brown.

Leave the roll unrolled to cool fully before adding the fillings.

Now your roll has cooled you can start applying your filling, If you want stripes then lay your filling width-ways.

After you have placed your stripes onto your roll then start rolling back up with out the baking paper.

Place in the fridge for one hour.

Spread more filling on to the ends of the roll to hide the roll and make it look neat.

For the blood raspberry topping take your raspberries and mash them with a fork.

Now add the blood raspberries to the top.

And your finished...

looks a little like a dinosaur head skeleton to me.

x x x

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