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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.) vanilla extract
¼ tsp. nutmeg
20 g (2 tbsp.) whole chia seeds or unsweetened coconut
Pinch of salt
180 g (1½ cups) wheat, oat or gluten-free flour
40 g (¼ cup) quick-cooking oats
(Optional) natural almond butter
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.) vanilla extract
¼ tsp. nutmeg
20 g (2 tbsp.) whole chia seeds or unsweetened coconut
Pinch of salt
180 g (1½ cups) wheat, oat or gluten-free flour
40 g (¼ cup) quick-cooking oats
(Optional) natural almond butter
Preheat oven to 180°C (350°F).
Line a baking sheet (38 cm x 25 cm) with parchment paper, otherwise everything will stick. Of course, that’s 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, vanilla extract, chia seeds and salt. Wait for that little bubbling effect and stir until well combined.
Add the flour and oats.
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.
Once your future log has cooled slightly, gently unroll and spread a layer of almond butter on top, to taste. Next, spread a generous amount of Madame Labriski caramel date puree.
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.
Healthy roll cakes are amazing because you can even eat them for breakfast. Sweetened with date puree, they contain NO ADDED REFINED SUGAR and are way ahead of those famous muffins and other store-bought cakes. What? You love the taste of old-fashioned donuts? This breakfast yule log is just for you.
Bon appétit!
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.
I’ve been asked that question so many times that I decided to offer the actual dates used to make my date puree sold in grocery stores. How cool is that? Plus, these ones are date halves… to make life easier for you!
Any kind of cereal flakes: quinoa, buckwheat, spelt, etc. If you are gluten intolerant, you can buy oatmeal that is certified gluten-free.
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