Date Rolls

January 15, 2016

Although I have made pastry in the past a couple of times, this was my first attempt at making it without wheat flour. I don’t think the choice of flour actually made it any harder, more my inexperience of working with pastry. Anyway they turned out edible and most importantly tasty! The other challenge was to use two ingredients in my recipe that feature in a Nutrition talk I am doing across Essex for selected audiences this year hence the colour and unusual additions – can you spot them?!

Ingredients

For the filling:
1 cup organic medjool dates
1 teaspoon sweet mixed spices
2 teaspoons fennel seeds
1 cup water

For the pastry:
2 cups gluten free flour (I used soya & brown rice flour)
½ cup coconut oil
1 teaspoon xanthan gum
Pinch of salt
2 teaspoons matcha powder
1/3 cup sugar

Method

Make the filling first by chopping the dates and putting them and the remaining filling ingredients into a saucepan. Bring to the boil and allow to simmer gently until most of the liquid has evaporated, stirring regularly throughout. Remove from the heat, empty into a bowl and allow to cool. Once cool enough put it in the fridge for when needed. Now make the pastry by combining the coconut oil with the dry ingredients with your fingers so you are creating a breadcrumb consistency. Then add the egg and if need be additional milk until you can form the dough into a ball and it remains moist enough. Wrap with cling film and allow it to get nice and cold in the fridge for at least an hour. Preheat the oven to 180 degrees C and grease a baking tray with coconut oil or butter.

When ready remove the filling and pastry from the fridge. Roll out the pastry until it is ½ a cm high aiming for a long and narrow shape. Spoon the filling onto the pastry using you’re the other hand to help form it into a sausage shape. Continue the length of pastry or the length that you’d like your rolls to be. With a knife or pastry cutter neatly cut a horizontal line above the filling with a large enough gap to roll it around the filling to meet the other side. Roll it over the filling and join it with the other side. Then cut the remaining pastry away and carefully transfer the roll (or rolls) onto the baking tray. Once I had used up all my filling I used the spare pastry to make savoury biscuits! Bake in the oven for 20-25 minutes depending on how soft or crunchy you like your pastry to be. Allow to cool on a wire rack, transfer onto a chopping board and cut it to your preferred size. Store in an airtight container and grab it when you need a nutritious boost!

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