POPPY SEED ROLL - VEGAN AND GLUTEN FREE

POPPY SEED ROLL - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Tatana Shamma

SERVES 6

Dough:

200g/1 cup dates

120g/1 cup almond flour (or ground nuts)

1 tbsp ground flaxseed

Poppy seed filling:

120g/1 cup ground poppy seeds

2 tbsp coconut oil

52g/1/4 cup coconut cream

2 tbsp honey (amount to taste)

Instructions

Use very soft dates.   Blend together dates, almond flour and flaxseeds into dough. Knead in hand until all held together.   If dough is washy and sticky, add almond flour.   If dry, add a tablespoon of water.   The dough is perfect when the ingredients hold together and nothing falls apart.   It should be good to roll (ideally, place dough between two food foils).   Mix all ingredients for the filling together and apply equally on rolled-out rectangular dough.    Use the bottom sheet of foil to help you roll the rectangle up into a jellyroll shape and leave to rest.    (You can refrigerate at this point for a few minutes so it has a chance to firm up a bit.)