Berry Pastry Jam Rolls

I’ve always had a soft spot for pastries.

I haven’t exactly been able to indulge like I used to since removing sugar, dairy, and gluten from my diet. That was until I tried my hand at a vegan, gluten-free version of Martha Stewart’s pie crust.

First pastry creation – Grilled inside out apple pies *swoon*

After posting this recipe, Sasha suggested I keep pie crust in the freezer at all times…

5 minutes after reading her comment, I marched downstairs, made 2 batches, wrapped them tightly in plastic wrap and stuffed them in the freezer.

A couple of days later I had a craving for jam rolls.

How convenient…

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Berry Pastry Jam Rolls

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

Healthified pastry rolled with jam, a family favorite!

Yield: one 12″ roll sliced into 8 sections

Ingredients

• 3.5 tbsp white rice flour
• 3.5 tbsp brown rice flour
• 1.5 tbsp potato starch
• 2 tbsp arrowroot starch
• 1 tbsp freshly ground flax seed
• 2 tsp palm sugar
• 1/8 tsp Himalayan rock salt
• 4.5 tbsp soy-free earth balance
• 1-2 tbsp ice water
• 1/3 cup sugar-free, fruit juice sweetened jam – I used a combination of blueberry and raspberry

Directions

To make crust: Pulse flours, sugar, and salt in a food processor to combine. Add earth balance, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds). Remove dough and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days).

To make rolls: Preheat oven to 375F and line a baking sheet with parchment paper or a silicon baking mat. Roll the dough into into a rectangle shape about 12″ x 7″. You want it to be no more than 1/8″ in thickness. Spread jam in a thin layer across the dough, leaving a 1/4″ of the long edges of the rectangle clear of jam. Carefully roll the dough from long edge to long edge [like sushi!] and slice into 8 sections. Place sections on prepared sheet, trying to avoid letting the jam portions touch the baking sheet. Bake for 20 minutes, or until golden brown.

Enjoy!

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My mom used to make these jam rolls with the leftover dough when she was making her delicious apple pies. It wasn’t long until my sister and I came to love the rolls more than the pie itself!

We were out of coconut [I know, gasp!] this morning, so Kevin and I decided to used crumble rolls as a topping for our peaches and protein oats instead. You have to try this combo!

Kevin was in London this past week and Montreal the week before. It was nice to take a moment and enjoy a relaxing breakfast before our day began.

It’s not often that he’ll bring home gifts for me from his travels. But when he does, he knows how to pick them!

Lindt swiss thins are the bomb! The chocolate it so thin and small. It just takes one little sheet to abolish chocolate cravings.

Each sliver has just 15 calories and 0.3g of sugar, so it’s a great alternative to a handful of chocolate chips!

Speaking of bombs, he chose some awesome bath products from Lush, too. Including a new massage oil bar [seriously the best thing ever].

And last but not least, London Tea Company Organic teas. There are so many amazing flavors. I’m most looking forward to trying lavender & chamomile. Why have I never thought to combine the two before?

What dessert reminds you of your childhood?

What’s your favorite tea flavor?

Tagged as: blueberry, jam, pastry, raspberry