Nut Roll

Nut Rolls are my all time favorite holiday treat – filled with amazing nutty sweetness, this pastry recipe uses all natural ingredients and is gluten-free! Adapted from my grandmother’s recipe, this is a healthier take on her classic holiday staple. Pair with a tall glass of Cashew Milk and enjoy!

Ingredients

Yeast Mixture

  • 1 tsp. active dry yeast
  • 1/4 cup warm water
  • 2 Tbsp. coconut palm sugar or pure cane sugar

Nut Filling

  • 2 Tbsp. Earth Balance “butter” or coconut oil
  • 3 Tbsp. pure maple syrup
  • 1 1/2 cups walnuts – chopped
  • 1/2 tsp. vanilla
  • 1/4 cup Cashew Milk

Dough

  • 1 cup brown rice flour
  • 1/4 tsp. sea salt
  • 1/4 cup Earth Balance “butter” or coconut oil
  • 1 egg yolk

*yields 1 nut roll

Directions

  1. Place yeast, warm water, and sugar in small bowl – stir and set aside
  2. Preheat oven to 375F and line baking sheet with parchment paper
  3. Prepare nut filling by melting “butter” in small saucepan over medium-low heat and add maple syrup, chopped walnuts, vanilla, and cashew milk – stir until well combined and leave on low heat
  4. Next, prepare the dough – place brown rice flour, sea salt, “butter”, and egg yolk into  large mixing bowl and knead with hands – don’t worry if the mixture is flakey and not doughy yet
  5. Add the yeast mixture to the dough and knead with hands until it forms a doughy texture
  6. Cover countertop, rolling pin, and hands with brown rice flour and roll out the dough in a rectangular shape until it is very thin but isn’t too thin that it will break and crack
  7. Spread the warm nut mixture evenly onto the thin dough
  8. Re-apply flour to counter and hands and roll the dough gently with the long side facing you – pinch ends closed so the nut filling doesn’t seep out the ends during baking
  9. Wash top and sides with egg white and place on lined baking sheet
  10. Bake for ~20 minutes or until top is golden brown – remove from oven and let cool – slice and enjoy!

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