Nutty, zesty, moist and health promoting dessert.
It is indeed a dessert I shall talk about. Grated pear drowned in gazillions of poppy seeds and sweetened with a touch of golden honey, all wrapped in an almond and cashew soft blanket. Untouched by any heat source, this roulade is raw and fully preserves all its healthy properties.
The tiny seeds of poppies though small are packed with many minerals and anti-oxidants and provide a good source of protein and dietary fiber – even in small quantities. Did you know that a single tablespoon of poppy seeds provides us with 13% of daily value of calcium and 29% or manganese?
The more you will read about these tiny tiny magical seeds, the faster you will rush to incorporate them in as many dishes as possible. And the sooner you will try this poppy seed roulade, the sooner you will fall in love with their taste.
To make the roulade ‘dough’ I used:
1/2 cup (100gr) raw almonds 1/2 cup (100 gr) raw cashews fresh juice of 1 pear* 1 TBSP coconut oil (melted) 2-3 drops vanilla extract 1 TBSP raw honey (or maple syrup for vegetarian/vegan version)
* To get the juice, I cut a ripe pear in 4 pieces and grated each, discarding the peel. I then put it in a colander on top of a bowl to separate the juice from the pulp. I used the juice to make the dough and the pulp for the filling.
I first processed the almonds in a blender to grind them finely. I took them out and did the same thing with the cashews. I then mixed them together with the rest of the ingredients until completely incorporated. I spread the ‘dough’ on a sushi mat covered with cling film (it helps to roll it well).
For the filling I used:
100gr poppy seeds fresh pulp of 1 pear zest of 1 lemon 1 TBSP honey (or maple syrup for vegetarian/vegan version)
I mixed together all the ingredients by hand. I used a very sweet and very ripe pear, but if your pear is not sweet enough you might want to add a bit more honey in the filling. Fear not to taste the filling at this stage and to adjust it to your liking.
I spread the pear-poppy seed mix on top of the layer of ‘dough’ and gently began to roll it, applying slight pressure. Once finished, I placed it in the freezer for about 10-15 minutes then moved it to the fridge until ready to serve. It should be ready to be gone in about an hour or so.
This dessert is inspired by Olivia‘s cake who makes the most wonderful, healthy and raw treats for her children.
We’re fully enjoying our homemade December and wish everyone happy holiday preparations!