Daniela CUCU, CONTENT CREATOR: “Hello, I’m Daniela and I invite you to prepare a traditional roulade with me, with plum jam and walnuts, but we will use some ingredients for it that are gentle on your gut and digestion. For the preparation we will go through 2 stages. We will create a mixture of the dry ingredients and in another bowl we will mix the liquid ingredients. Now we will combine the flours: sorghum, starch, chickpea flour and the binding ingredient psyllium bran. We sift through them. A little salt. To give the dough a beautiful color, we will add a little turmeric and for a nutmeg flavor.”
DRY INGREDIENTS FOR DOUGH:
• 50g sorghum flour (or whole rice);
• 30g chickpea flour;
• 20g starch (or tapioca);
• 15g psyllium bran;
• a pinch of salt;
• a pinch of turmeric;
• spices according to preferences (nutmeg, cinnamon, cardamom, cloves);
• 80 g of mayo.
“In another bowl we will mix the liquid ingredients: almond milk, date molasses, coconut oil.”
LIQUID INGREDIENTS FOR DOUGH:
• 45g vegetable milk;
• 20g coconut oil (butter ghee);
• 20g sweetener.
“Now we combine the bowl of liquid ingredients and the bowl of dry ingredients.”
For this recipe we will use mayo from gluten-free flours, we will not use yeast.
“The mayo was prepared ahead of time. If you don’t have mayo, you can use baking powder. But it’s still worth using, dough with mayo is much tastier and more beneficial than dough with other leavening agents commercial yeast or baking soda.”
“Mayo can be prepared by anyone at home. It’s a simple mixture of water and flour.”
“After a few days when it starts to ferment, it becomes like an organism that we feed every day, or less often, depending on how often you bake.”
“This dough doesn’t contain gluten, we use psyllium bran as a substitute, so it’s a dough that doesn’t fall hard on the stomach and you’ll feel lighter on holidays by consuming such products.”
“Now we will cover the dough and let it rise for 2-4 hours in a warm place in the kitchen.”
“While the dough is rising, we will prepare the filling. We will choose a simple filling of plum jam and walnuts. We will crush the nuts.”
FILLING INGREDIENTS:
• 250g plum jam;
• 120g walnuts;
• spices according to preference (cinnamon, cardamom, cloves).
“We combine the crushed nuts with a jam, I’ll use sugar-free plum jam. If you love spices, now is the time to put them on. You can spice up this filling with nutmeg, cinnamon, ginger,
dried orange peels and whatever you like.”
“After the dough has risen, we will roll it out and put the filling. We can use a baking sheet so it doesn’t stick.”
“To add flavor, we’ll use some spices, in my case cinnamon.”
“Now we’ll roll the roulade, and prepare it for baking.”
“We let the roll rise at room temperature for 40 minutes, and bake it in the preheated oven for 45 minutes at 180 degrees.”
“While the roll is cooling, we will prepare the chocolate frosting for the decoration.”
“For the chocolate frosting we will use virgin coconut oil, natural liquid sweetener and cocoa powder.”
GLAZING INGREDIENTS:
• 30g of coconut oil;
• 25g cocoa powder;
• 30g liquid sweetener (honey, date syrup).
“We will decorate using the prepared chocolate frosting, dried rose petals and crushed pistachios.”
“This is the bottom line. Our roll is ready. I wish you to enjoy it with your loved ones, with clean thoughts and have bright holidays.”
Tags: Daniela Cucu brings mayobased roulade recipe plum walnut jam
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