Yeast Free Date Rolls
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 213.7
- Total Fat: 5.3 g
- Cholesterol: 6.1 mg
- Sodium: 143.3 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 6.3 g
- Protein: 3.9 g
View full nutritional breakdown of Yeast Free Date Rolls calories by ingredient
Introduction
These gluten free, egg free, nut free and yeast free date rolls have no refined sugar - the filling is all sweet and sticky fruit! If you love date squares, these are for you! These gluten free, egg free, nut free and yeast free date rolls have no refined sugar - the filling is all sweet and sticky fruit! If you love date squares, these are for you!Number of Servings: 24
Ingredients
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2 cups sorghum flour
2 cups millet flour
½ cup tapioca starch
½ cup psyllium husk
¼ cup ground flaxseed
2 tsp guar gum
¼ cup raw sugar
½ tsp nutmeg
¼ tsp ground cardamom
1 tsp salt
1 tbsp baking powder
1 tsp baking soda
1 ½ cups half and half
1 cup egg-free mayonnaise (like Spectrum)
⅔ cup warm water
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Filling:
2 cups date paste (from ~ 1 lb pitted dates): http://thehealthyfoodie.com/date-paste/
Cinnamon, to sprinkle
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1 tbsp raw sugar, for topping
Directions
Preheat your oven to 425F and grease a 9x13” pan.
In a bowl, whisk together the flours, starch, psyllium, flax, guar, sugar, nutmeg, salt, baking powder and baking soda.
In a liquid measuring cup, whisk together the half and half, mayonnaise and water.
Pour over the dry ingredients and mix until well combined.
Cover loosely and let rest 30 minutes.
Roll out ⅓ of the dough between sheets of waxed paper to a wide rectangle and spread evenly with the date paste (leaving a 1” border on one long side). Sprinkle with cinnamon.
Carefully roll the dough up, starting with the filled long side. Pinch along the seam to seal.
With a sharp, serrated knife, slice roll into 8 pieces.
Place, cut side up, in the prepared pan, sprinkle with sugar and spray with oil.
Repeat with remaining dough and date paste.
Bake for 25-27 minutes, until golden brown.
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, whisk together the flours, starch, psyllium, flax, guar, sugar, nutmeg, salt, baking powder and baking soda.
In a liquid measuring cup, whisk together the half and half, mayonnaise and water.
Pour over the dry ingredients and mix until well combined.
Cover loosely and let rest 30 minutes.
Roll out ⅓ of the dough between sheets of waxed paper to a wide rectangle and spread evenly with the date paste (leaving a 1” border on one long side). Sprinkle with cinnamon.
Carefully roll the dough up, starting with the filled long side. Pinch along the seam to seal.
With a sharp, serrated knife, slice roll into 8 pieces.
Place, cut side up, in the prepared pan, sprinkle with sugar and spray with oil.
Repeat with remaining dough and date paste.
Bake for 25-27 minutes, until golden brown.
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.