Gingerbread Roulade

• Vegetarian

• Produce

  • 1/3 cup Blueberries, dried

• Breakfast Foods

  • 1 cup Rolled oats

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 3 tbsp Molasses

• Pasta & Grains

  • 1/2 cup Buckwheat

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/2 heaping cup Almond meal
  • 1/4 tsp Cloves
  • 1 Coconut cream filling
  • 1 Of 1 vanilla pod, seeds

• Oils & Vinegars

  • 1 heaping tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Cashew
  • 1/2 heaping cup Flax seeds

• Bread & Baked Goods

  • 1 Gingerbread cake

• Drinks

  • 1 1/2 tbsp Coconut nectar

• Dairy

  • 9/16 cup Nut milk

Found on deviliciouslyraw.com

Description

Ingredients

• Gingerbread cake
• ½ heaping cup almond meal
• 1 cup rolled oats
• ½ heaping cup flax seeds
• ½ cup buckwheat, sprouted and dehydrated
• 3 tbsp molasses
• 1 tbsp coconut nectar
• 1 heaping tbsp coconut oil
• ¼ tsp cloves, cinnamon, nutmeg, ginger
• ½ tsp allspice
• ¼ cup + 1 tbsp nut milk
•  
• Coconut cream filling
• 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
• 1 cup cashew, soaked at least 4 hours
• ¼ cup nut milk
• seeds of 1 vanilla pod
• ½ tbsp coconut nectar
• ⅓ cup dried blueberries, optional

Directions

• Blend oats, flax and buckwheat in a high-speed blender until you get a flour like consistency. Transfer to a food processor add remaining ingredients and process until well combined and form a nice dough. Remove from food processor, place between two large sheet of parchment paper. By using a rolling pin, flatten into a large square. Set aside while you preparing the filling.
• To prepare the filling, combine the following ingredients in a high-speed blender: soaked cashews, nut milk and vanilla and blend until smooth. Add chilled coconut milk (from a can) and coconut nectar and continue blending until smooth and creamy. Add the ⅓ cup dried blueberries and pulse together. Pour the cream filling mixture in a mixing bowl and let sit in the refrigerator for about 1 hour.
• Next you’re going to roll, roll and roll. Peel of the top parchment paper. Spread the cream filling mixture on the gingerbread cake, completely covering it. By using both hands roll up the cake with parchment paper from short side. Trim the edges off the cake (and eat them). Gently roll the entire cake in a mixture of powdered coconut sugar (1 tbsp), raw cacao powder (1 tbsp) and coconut flour (1/3 cup). Decorate with melted chocolate, add some fresh blueberries. Cool the cake for 2- 3 hours in the refrigerator, then you can cut the cake into glorious slices, as thick or as thin as your heart desires. Enjoy!