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225 g (3/4 cup) date puree
230 g (1 cup) plant-based beverage or milk
2 eggs
7 g (1 tbsp.) baking powder
15 ml (1 tbsp.) almond extract (or vanilla)
20 g (2 tbsp.) whole chia seeds or unsweetened coconut
180 g (1½ cups) wheat or gluten-free flour
25 g (¼ cup) ground almonds
One recipe of Raspberry Thingy
Natural peanut butter, to taste
225 g (3/4 cup) date puree
230 g (1 cup) plant-based beverage or milk
2 eggs
7 g (1 tbsp.) baking powder
15 ml (1 tbsp.) almond extract (or vanilla)
20 g (2 tbsp.) whole chia seeds or unsweetened coconut
180 g (1½ cups) wheat or gluten-free flour
25 g (¼ cup) ground almonds
One recipe of Raspberry Thingy
Natural peanut butter, to taste
Preheat oven to 180°C (350°F).
Line a baking sheet (38 cm x 25 cm) with parchment paper, otherwise everything will stick. That’s simply because there’s no fat whatsoever in this recipe.
In a bowl, combine the date puree, plant-based beverage (or milk) and eggs.
Stir in the following ingredients: baking powder, almond extract (or vanilla) and chia seeds (or coconut). Wait for that little bubbling effect and stir until well combined.
Add the flour and ground almonds (or almond flour).
Spoon the batter onto the baking sheet and spread evenly.
Bake for approximately 15 minutes at 350°F.
Allow to cool slightly.
Moisten a clean dish towel and spread it out on your work surface.
Unmold the cake, face down, onto the damp dish towel.
Remove the paper.
Roll up the edge of the moist dish towel and then gently roll up the cake inside the dish towel.
Let stand. While you’re waiting, why not use the time to make some Raspberry Thingy.
Once your future log has cooled slightly, gently unroll and spread a layer of peanut butter on top, to taste. Next, spread a generous amount of Raspberry Thingy.
Roll the cake up again… and voila!
Wrap the cake in plastic wrap so it doesn’t dry up.
It will keep perfectly well in the fridge.
And yes, you can freeze it too.
When you’re ready to serve and savour it, cut into pretty little slices. Truly delicious.
Who said you always have to serve yule logs for dessert? How about we spoil ourselves and make a deliciously healthy roll cake… that also contains no added sugar. Here it is, my scrumptious breakfast roll cake that also makes for an excellent snack or an excellent wholesome dessert.
Who can top that?
This recipe was inspired by the Picky Logger recipe featured in my cookbook Goodbye Refined Sugar.
*European version: Je déclare la guerre au sucre raffiné, published by Hachette.
Buy date halves that are perfect for cooking and make your own date puree. Get the recipe here.
Yes, you can simply use any type of flour you have on hand.
Yes. Almond powder, ground almonds, almond flour… they’re pretty much the same thing. Almond flour is available at supermarkets but the almonds are ground more finely. That being said, when a recipe calls for almond flour, you can easily use ground almonds instead.
