This Rhubarb and Raspberry Roly-Poly is one of my favourite winter weekend or dinner party desserts. I love the combination of raspberries and fresh rhubarb rolled in a soft pie-like dough. Serve with double cream or coconut yoghurt (my preference), though the rest of my family say vanilla bean ice-cream is ‘a must.’
This is a healthier version of the sugar and jam drenched traditional roly-poly in one of my nana’s old cookbooks (actually, it is a book filled with cuttings from magazines and lots of handwritten recipes that no doubt a neighbour or friend had shared). It’s still certainly not an everyday food, rather seriously good comfort food for those times when a little deliciousness in life is called for.
Makes about 8 roly-polys
For the dough
480g wholemeal spelt flour
5 teaspoons baking powder
½ teaspoon sea salt
180g butter, chilled and cubed
250ml (1 cup) full-fat milk
For the syrup
170g (½ cup) sweetener (rice malt syrup, maple syrup or honey)
250ml boiling water
Hot out of the oven with double cream, coconut cream or dare I say it (my kids and hubby are cheering me on)…a good quality vanilla ice-cream.
Replace the butter with 100ml of macadamia nut oil and milk with the approx. the same quantity of coconut milk. (Sorry I have run out of time and I have not recipe tested this yet). I’d recommend adding the coconut milk gradually to form the right consistency in the dough.
Replace the spelt flour with a good quality gluten-free bread flour.
A different filling
Absolutely possible, the limit is your imagination. I love playing with various spices in the syrup too like ginger, cardamom, cloves etc; Pear and ginger are divine and in season now.
You can substitute white spelt or half/half for a lighter consistency.
Note – making a good dough, especially gluten free requires TLC and a keen eye to achieve the right consistency in the dough.
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