Ingredients:
Wet part of the dough:
· 1 zucchini, peeled
· 60 ml maple syrup
· 1 teaspoon vanilla extract
· 1/4 teaspoon salt
· 2 cups (480 ml) of water
· 2 tablespoons (30 ml) of coconut oil
· 1/2 cup (100 g) xylitol
Dry part of the dough:
· 1/4 cup (25 g) psyllium husks
· 1/2 cup (60 g) oat flour
· 1/2 cup (50 g) ground almonds
· 1/2 cup (60 g) of coconut flour
· 1/2 cup (70 g) of cashew nuts
Berry jam:
· 3 cups (450 g) of frozen raspberries
· 1/3 cup (65 g) xylitol
· 1 tablespoon lemon juice
· 1 teaspoon vanilla (extract or powder)
White cream with coconut:
· 1/2 cup (120 g) coconut butter, softened
· 2 teaspoons xylitol
· 1/2 cup (120 ml) of warm water
Preparation:
Dough:
Wet part of the dough - blend all ingredients in a blender until smooth and silky.
Dry part of the dough - grind all the dry ingredients in a food processor. While the appliance is still on, slowly pour in the wet mixture and let it combine into a homogeneous dough.
Evenly spread the dough to a thickness of approximately 6 mm on a non-stick dehydrator mat and dehydrate at 46 °C for 6–8 hours.
After the first couple of hours, you can carefully turn it over on the mesh base, so that the underside can dry as well. The dough should remain soft, pliable and slightly moist inside.
Jam - Place raspberries in a bowl with xylitol, lemon juice, and vanilla. Let it melt and release its juice, then mash with a fork or blend briefly. Place the bowl in a dehydrator on the lowest setting for about 8 hours, stirring every 2 hours, until it thickens to the consistency of jam.
Cool to room temperature and store in a jar in the refrigerator for up to 1 month.
White Coconut Cream - Place coconut butter and xylitol in a blender. While running on low speed, slowly add warm water until you have a smooth, creamy mixture. If you want a thicker version (for squeezing from a bag), chill in the refrigerator for 30 minutes. Store in a jar
up to 10 days; if necessary, thaw gently at 40 °C in a dehydrator for about 10 minutes.
Rolling - spread the cooled dough evenly with jam, then return it to the dehydrator for 1 hour to dry the surface and make it non-sticky. When cool, spread a layer of coconut glaze over the jam. Using the baking paper, carefully roll the dough away from you, slightly lifting the edges to prevent it from bursting. Place the roll in the freezer for 1 hour to firm up - this will make it easier to slice.
Serving - cut into thin, neat slices while still cold. Serve with fresh fruit, coconut whipped cream, or a light almond milk dressing.
Tips - you can make the roll without a dehydrator; dry the dough in the oven at the lowest temperature (door slightly ajar with a wooden spoon). For a "holiday version", add a little grated orange zest and cinnamon to the dough.