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Thursday, February 21, 2013

JackFruit Jelly Roll



This was pretty easy! I made the blueberries a bit on the tart side to contrast with the super sweet jackfruit. Definitely a new favorite.

4 eggs
3/4 C. sugar(domino's)
1/4 C. water(filtered)
1 tsp. vanilla(homemade)
1 cup gluten free All Purpose flour
1 tsp baking powder(Hains)
1/4 tsp.salt(pink himalayan)

Preheat oven to 375 degrees and line a 10x15 Jelly Roll pan with parchment paper. Beat eggs until they are yellow and fluffy. Add sugar, then water and vanilla. And the rest of the dry ingredients and mix well. Pour onto a parchment lined 10" x 15" pan. Bake until the cake springs back, approximately 10-12 minutes.


While still hot, roll cake up ( short side ) and allow to cool for 10-15 minutes while rolled. Pick your filling(we used jackfruit). Gently unroll cake and spread with filling. Roll back up. Allow to cool or place in fridge. Sift corn-free powdered sugar across the jelly roll before serving.


Jackfruit filling"

1 can drained jackfruit in syrup(not brine and check the ingredients- the one we buy is only jackfruit,water, and cane sugar)
1 cup plain coconut yogurt(we make our own)
sugar if wanted(we did not use sugar, we find the jackfruit to be quite sweet on it's own)
I simply poured it all into the Ninja blender and blended until it was a slightly chunky puree.


To take it to the next level, you can cook some blueberries with sugar and lemon juice until slightly thickened. Allow to chill completely. Spoon over each slice before serving.

Blueberry sauce-
1 cup blueberries(I froze plenty of organic berries last year, so mine are frozen)
juice of 1 fresh lemon(don't skimp! You want this to be more tart)
1/2 cup granulated sugar(domino's)

Simmer on stove for aprox 20 minutes. Cool completely.


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