Caramel Pecan Coconut Roulades
Hey there - thanks to all who have purchased my mini cookbook! I have a bonus recipe for you that uses the sprouted grain muffin recipe (page 30) to make the MOST delicious roulades. No sugar crash or sluggishness after eating these; instead I feel treated, satisfied, and nourished. They are sweet enough to be totally decadent, yet made with healthy, whole ingredients so my body knows it's getting nutrients even when it's getting dessert.
Roulades are made jelly roll style, by making the muffin batter a little thinner than usual and spreading it onto an 11" x 17" half sheet pan lined with oiled parchment. Once baked and cooled, it gets slathered with a layer of date caramel and sprinkled with pecans in this case, but there are a ton of options for roulade/filling combos. Lemon poppyseed with raspberry-date puree, banana with carob cashew butter, carrot cake roulades with cashew cream cheese filling...or you could even go a savory route if you so choose. I almost always drizzle them with coconut whip, but this time I piped on some leftover cashew cream cheese frosting. I'll provide lots of flavor suggestions in the big cookbook, as well as the recipes for date caramel and other yummy fillings.
A filling made almost completely from dates is packed full of potassium, fiber, and antioxidants, plus enough sweet flavor to carry even the most minimally sweetened roulade. I usually skip the coconut sugar in the muffin/roulade batter, making this recipe entirely fruit-sweetened. This time I made a coconut roulade, which went perfectly with the rich date caramel and pecans.
Making roulades might seem a bit fussy, what with the rolling and everything, but you'll see in the video that they are quite forgiving. They can be filled with leftover fruit purees, frostings, and what not, and of course you can enjoy them in rustic form or hide any imperfections by finishing them with well-place drizzles. The full recipe will be available in my big cookbook, but this video should provide plenty of information to help you start making your own creations. If you aren't comfortable improvising, add some lemon zest to the batter and roll it up around a thick coconut whip (page 33) with sliced strawberries. As always, feel free to ask questions if there are places where I've missed something or haven't been clear.