Gluten & Dairy Free, Vegan, Swiss Roll – Dessert Made With Inexperienced Peas Puree and Carob
On this recipe I used floor chia and floor flax seeds as binding brokers and as starch – pea puree, as a way to to maintain it from crumbling an excessive amount of. After all the outcome shouldn’t be as with common flour but it surely’s nonetheless tender and moist. And if for some cause you possibly can’t eat cacao powder, there’s a nice nutritious chocolate-like substitute that tastes related, has no caffeine and it is cheaper – carob powder which can cowl up completely the peas taste. Warning: If you’re used to the style of retailer purchased variations, this won’t be just right for you.
As for the flours, I selected oat and tigernut due to the excessive fiber content material, pure sugars contents, being excessive avoids the need of including to a lot additional sugar, furthermore it’s a nut and allergen free flour, wealthy in minerals (Ok, Mg, Fe).
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