Raspberry Winter Wheel
This is a bit like a baked jam roll poly. However, the traditional suet has been replaced with some plant healthy fat and the high sugar jam as been replaced by a homemade easy fruit filling with a fraction of the sugars. It still tastes amazing though, so add this to your repertoire of recipes for eating in moderation. Make some custard and feel some winter comfort.
Recipe & Instructions
- .220g frozen raspberries
- 2 tsp agave syrup
- 1 tbsp arrowroot (or cornflour)
For the Crust
- 180g self raising flour
- 30g rolled oats
- 100g plain flour, wholemeal if possible
- 1/2 tsp baking powder
- 30g coconut sugar
- 75g dairy free/olive oil spread
- 1-2 tbsp milk
To make the filling, place the frozen raspberries into a saucepan and place over a medium heat. Add the agave and leave to defrost, stirring occasionally.
Using a fork, start to mash the fruit so it starts to break down. Mix the arrowroot or cornflour with a little water to create a paste and pour into the fruit. Bring to a boil and simmer for 4-5 minutes until the mix thickens. Leave to cool completely.
Pre-heat the oven to 200°C/Gas Mark 6 and line a baking tray.
When ready to cook, place the flours, baking powder and sugar into a bowl and mix well. Add the dairy free spread and start to cut this into the flours with a knife. When the pieces of spread are smaller and well incorporated in to the dry ingredients add enough milk to allow you to squeeze into a dough ball
Using a little extra flour, roll the dough out into a long, oblong(ish) sort of shape (roughly 30cm x 40xm). Spread the cooled jam all over and roll up along the long side to create a sausage. Transfer to the baking tray and shape into a wheel, coiling the sausage shape up like a snail shell.
Brush with a little milk and scatter over some extra coconut sugar and rolled oats. Bake for 30 minutes until a little risen, golden and crusty.
Serve with custard ideally!