Freefrom Cobnut or Hazelnut Roulade
Gluten, lactose, milk, nightshade, peanut, sesame & wheat free; can be soya free
Last September we were given a bag of the most delicious organic Kentish cobnuts last – straight from the lovely Allen’s farm near Sevenoaks in Kent – and I got very carried away and made a whole series of cobnut desserts! This is the second of the roulades that I came up with – and although we did get some more cobnuts this year, they were not as good as Allen's... But the dessert was just as good!
If you cannot get cobnuts, hazelnuts make a very good substitute.
- 90g / 3 oz roasted cobnuts or hazelnuts
- 2 large eggs, separated
- 70g / 2½ oz pale muscovado sugar
- 50g / 2oz gluten and wheat free flour or rice flour
- ½ tsp gluten and wheat free baking powder
- 1 level dessert spoon cornflour/cornstarch
- 150ml / 2/3 cup light coconut milk or soya milk
- 100g / 4oz dark dairy-free chocolate
- 2 tsp golden syrup / light corn syrup
- 1 tsp icing / confectioner’s sugar
- Heat the oven to 180C/350F/Gas mark 4.
- Line a Swiss roll tin with lightly oiled greaseproof paper or baking parchment.
- Chop the nuts in a food processor until they are quite small but be careful not to reduce them to dust or they will go quite oily.
- You may need to empty them out when half chopped and just return the bigger lumps for a second processing.
- Beat the egg yolks with the sugar until they are light and fluffy.
- Fold in 50g / 2 oz of the nuts, the flour and the baking powder.
- Whisk the egg whites in a separate bowl until they hold their shape in soft humps – do not let them get too dry and spiky.
- Gently stir 1/3 of the whipped whites into the mixture then fold in the rest.
- Spoon into the prepared tin and bake for 15 minutes or until it is just firm to the touch.
- Remove from the oven and cover with another piece of parchment; leave to cool.
- In a small pan gradually add the coconut or soya milk to the cornflour, making sure you have a smooth mixture.
- Heat it slowly, stirring all the time, until it thickens.
- Meanwhile, melt the chocolate in a microwave or over hot water.
- Remove the cornflour mixture form the heat and stir in the chocolate, the remaining cob or hazelnuts (reserving a few for decoration) and the syrup.
- Set aside to cool.
- To serve, turn the roll upside down onto the sheet of parchment.
- Carefully remove the bottom sheet of parchment paper.
- Spread the filling over the roll pushing it out to the edges.
- Then using the paper, gently roll it up and carefully transfer it to a serving dish.
- Using a sieve, sprinkle the top with icing/confectioner’s sugar and decorate with the nuts.
Serves 6 - per portion
330 Calories per portion
19g Fat (6g Sat fat, 10g mono, 1.5g poly)
35g Carbohydrate of which 25g Sugar
2g Fibre, 80mg Sodium, 0.2g salt
Good Source: B12
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