FLAX-MEAL COCONUT SWISS ROLL

When you can still have a Swiss roll, that is free from refined sugars, free from gluten, free from preservatives and additives with a bonus that it is high in fiber and gut friendly!

Now remember its not all about the look, so if this is your first attempt and the roll breaks a bit! That is fine, as long as it tastes good!

This “Swiss roll inspired” recipe, is easy, delicious and it has a lot of fiber, healthy fats and it won’t spike your blood sugar levels. WHY? Because we use monk fruit sweetener instead of refined sugars.

The gut (AKA second brain) not only consists of around 70% of our immune system, but it also produces around 90% of our bodies serotonin. Yes our gut cells produce around 90% of our bodies serotonin, therefore when digestion goes wrong everything in our body feels wrong.

Therefore, I wanted to make something that is a healthier swap for those not so healthy processed commercial foods (cakes) that surround us in this hyper palatable world.

Outsmarting food cravings starts at home by planning, prepping and being consistent without unnecessary pressure!

INGREDIENTS

For the Swiss roll:

1/2 Cup monk fruit sugar

1/3 Cup of tiger nut flour or almond flour

1/2 Cup cassava flour

3 Tbsp coconut milk

3 Egg’s

2 Tbsp flaxseed meal

1 Pack of grounded coconut crunch

1 Tsp gluten-free baking powder

1 Tsp cinnamon

1 Tsp vanilla extract

2 Tbsp Nuzest Clean Lean chocolate protein

1/4 Tsp pink Himalayan salt

1 Tsp Reishi Mushroom powder

1 Ripe banana mashed

For the filling:

1 Cup macadamia nut butter (runny)

2 Tbsp Nuzest Clean Lean Vanilla protein

2 Tbsp ice cold nut milk

1 Tsp vanilla extract

1 Tbsp desiccated coconut

For the pink chocolate + dark chocolate toppings:

1/3 Cup melted sugar free dark chocolate from @noshufoods

For the pink chocolate (1/3 Cup melted sugar free white chocolate with a 1/3 Tsp beetroot powder)

INSTRUCTIONS

In your food processor blend the eggs on high speed for 2-3 minutes. Thereafter beat in the monk fruit sugar until thick and fluffy. Thereafter add the banana, followed by the ground flax meal adding it to the egg mixture. Avoid over-mixing, we don’t want to deflate the batter!

Once done, start by sifting the flours, salt, baking powder, and add the coconut milk and protein powder; gradually fold into batter; add vanilla extract, mix gently.

Once done, start by spreading your tray evenly using a flat tray of around (16.5″ x 11″). Make sure to line it with parchment paper to prevent sticking. Tap the tray a few times on the counter to get rid of large air pockets.

Aim to bake the roll at 180degrees° for 12-15 minutes. Place a piece of new parchment paper and a kitchen towel top and flip the cake immediately. Gently peel off the parchment paper.

Add the filling and roll up the cake, starting with a short side. Cool completely on a wire rack at room temperature.