Strawberry roulade
Isn't it fantastic to be able to just put together a desert like this, just because you got the idea and just HAVE to test if it would work? In the middle of the winter I came over delicious, dark red, frozen strawberries and just felt like I want to bring some summer feeling in my mouth. This one is quite fast and easy to make, if you have the ingredients at home. If you do not have a fresh coconut meat, you can use the solid part of canned coconut milk. Just put the cans in the fridge overnight. Enjoy 🙂
Ingredients the dough:
1 cup coconut flour
1 cup buckwheat flour
1/2 cup young coconut flesh
1/4 - 1/2 cup coconut oil
1/2 cup (or less) cacao
3 tbsp maple syrup
Ingredients the cream:
2 cups young coconut flesh
1 cup soaked cashews
3 tbsp coconut oil
juice from 1/2 lemon
1 cup strawberries
1 cup chopped strawberries (fresh, dried or frozen)
free choice of sweetener (approx 3 tbsp)
The cream - Put all the ingredients but chopped strawberries in a high speed blender and blend together. The coconut oil must be warm if the strawberries are frozen. Add more sweetener if you wish. Put in the fridge to set under the time you prepare the dough
The dough - Blend all the wet ingredients inclusive coconut meat and cacao in high speed blender. It's ok if you still have some small pieces of coconut meat. Pour the mix into a food processor and mix together with the dry ingredients until you get sticky mass that sticks together well into a clump. If its too dry, you can add some more coconut oil or water.
Put the dough between two sheets of parchment paper and with the roller roll out flat, about half cm (1/4 inch) thick rectangle
Take of the top sheet of paper, spread the cream on the dough, garnish with chopped strawberries and using the bottom sheet of paper roll it on to a roulade.
Put in the fridge overnight to set
