Healthy Carob Roll

cakes + muffins

Easter is almost here and I miss home and the smell of fresh baking. In Slovenia we have a tradition where everyone gathers around for Easter lunch, chocolate eggs are hidden in the bushes so kids can have fun finding them and we eat a big meal with ham, hard boiled eggs and a traditional walnut roll for dessert. Potica, a typical Slovenian festive dish/cake, differs in size, shape, and in particular, filling. Best known is the potica with nutty filling, followed in popularity by a number of others: such as poppyseed, cottage cheese, hazelnut, chocolate, tarragon, leek, honey or carob fillings. The poticas made today, which are the most festive, have a relatively short history. They were developed more than 200 years ago from older shapes of "povitice", rolled-dough cakes containing a variety of fillings. In those days the cakes were not prepared in earthenware baking-dishes, but directly in ovens. Even today, potica remains the pride of each housewife! In the old days every proud woman had a very yellowish dough, meaning she was wealthy enough to use lots of egg yolks, apparently it showed no shortage of food in their kitchen. I was naughty a bit and made the traditional recipe vegan and sugar free. I used turmeric for the dough colour, spelt flour and coconut sugar. Healthy potica? Challenge accepted!

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • Ingredients
  • 2 ½ cups / 300 g spelt flour
  • 1 dl almond milk
  • 1 tsp instant yeast or 1/4 cube fresh yeast
  • pinch of turmeric (for colour: optional)
  • ½ cups / 40 g coconut oil or butter
  • 4 Tbsp coconut cream
  • 1 lemon zest
  • 4 Tbsp coconut sugar
  • pinch of salt
  • Filling
  • 200 g carob
  • 1 grated apple
  • 1 orange zest
  • dash of rum
  • 4 Tbsp coconut sugar
  • 200 ml coconut cream or milk
  • 50 g coconut oil
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • pinch of salt

Dissolve yeast in almond milk; add sugar and combine. Cover and let rise in warm place, about 10 minutes.

In large bowl, sift spelt flour. Pour mixtures of prepared yeast, coconut oil, cream, turmeric, lemon zest and salt. Mix with a wooden spoon until reaching the dough consistency that can be handled without sticking. Place on floured board and knead for about 15 minutes, adding flour as much as needed to make a non-sticking dough. Place dough in a well-greased bowl. Cover with cloth and let rise in warm place for about 1–2 hours until double in bulk.

Meanwhile prepare the carob filling. Toast the carob in a pan for 3 minutes, in a bowl mix all the other ingredients with carob. Leave it to the side.

Grease the baking tin thoroughly. Roll out the dough on the table covered with cloth; sprinkled well with flour. Spread cooled filling evenly over the dough.

Start rolling up the dough by hand from the wide side. Keep the side edges as even as possible. Seal ends more securely by gently pulling dough down to cover ends and tucking underneath when placing in pan. Prick roll with a thin knitting needle or cake tester to help eliminate air pockets. Cover and let rise in warm place until double, about 30 minutes–1 hour. Bake in preheated 180 °C oven for 30–40 minutes until medium brown.

This post is also available in: Sl

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