Gluten & Dairy Free, Vegan, Swiss Roll – Dessert Made With Green Peas Puree and Carob
In this vegan dessert recipe I used ground chia and ground flax seeds as binding agents, and instead of a high starchy flour – pea puree, a natural starch that will keep it from crumbling too much. Of course the result is not as with regular flour but it’s still tender and moist. And if for some reason you can’t eat cacao powder, there is a great nutritious chocolate-like substitute that tastes similar. It has no caffeine and it’s cheaper (carob powder) this will cover up perfectly the pea flavor. Warning: If you are used to the taste of store bought versions, this might not work for you.
As for the flours, I chose oat and tigernut because of the high fiber content, natural sugars contents, being high avoids the necessity of adding to much extra sugar, moreover it is a nut and allergen free flour, rich in minerals (K, Mg, Fe).
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