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Healthy Rhubarb and raspberry roly poly
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Rhubarb and Raspberry Roly-Poly

One of my most favourite desserts, I think these Rhubarb and Raspberry Roly-Poly are just delicious. A healthy take on the classic jam filled, high sugar dessert.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Servings: 8

Ingredients

For the dough

  • 480 g wholemeal spelt flour
  • 4 tsp baking powder
  • ½ tsp sea salt
  • 180 g butter -chilled and cubed
  • 250 ml milk (1 cup) your choice

For the filling

  • 100 g raspberries (1 cup) fresh or frozen
  • 1 bunch/s rhubarb -1cm dice
  • 2 tsp ground cinnamon
  • 2 tbsp coconut sugar or rapadura

For the syrup

  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • 250 ml boiling water (1 cup)

Instructions

  • Preheat the oven to 180ºC/350°F (fan forced).
  • To make the dough: combine the flour, baking powder and sea salt. Add the butter and either rub into the flour by hand or process until well combined with the flour (to form a crumb). Add the milk and mix until a firm, slightly sticky dough is formed.  If it is too sticky, add more flour or to dry, add a little more milk.
  • Roll out between two pieces of baking paper into a 1cm thick (roughly) rectangle.
  • Remove the top piece of baking paper and scatter the filling evenly over the dough then roll it up into a cylinder. Trim the outer doughy edges and cut into approx. 2cm wide slices, carefully placing each slice onto a baking tray, leaving a little room between each one (they will expand).
  • For the syrup: combine the sweetener and hot water and mix until the sweetener has dissolved. Drizzle over each roly-poly.
  • Bake for 40 minutes or until the dough has risen and browned slightly (and most of the syrup has reduced).

Serve

  • 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.

Note

  • Making a good dough, especially gluten free requires TLC and a keen eye to achieve the right consistency in the dough. Once you've got the knack, you'll not look back.

Store

  • Store in an airtight container in the fridge.

Notes

Dairy-free and vegan

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.

Gluten-free

Replace the spelt flour with a good quality gluten-free bread flour.

Low-fructose

Replace the coconut sugar with a pinch of stevia powder and chose the rice malt syrup as your sweetener for the syrup (and definitely skip the ice-cream)!

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.

Lighter dough

You can substitute white spelt or half/half for a lighter consistency.
 

I'd love to hear how you like this recipe. Please post a comment or rate it now.