Steamed baked pillowy sorghum rice rolled pastry layered with sweet treacly burst fruit preserve; Jam Roly-Poly.
Yield to the lure of your loins. And, ingest some in something smooth and round.
This will annihilate your belief that vegan food can’t be this super mouth-watering.
Make this:
- When you’re feeling nostalgic for school dinners. You’ve opened the year book and wished you were somehow back there
- When you’ve read your latest novel. And, to quench your appetite as you turn the pages, you need a little treat
- When you’ve Sunday dinner to prep. A quick douse of this Roly-Poly in the oven. And, then it’s time to get the Rugby on
Jam Roly-Poly was inspired when reminiscing about school dinners with my flatmate. He’d never had. This traditional British dish is a fav and great to cook on a lazy Sunday afternoon.
This sweet dish is vegan and gluten-free, and British cuisine.
What equipment to use
For this dish, I suggest:
High-speed blender
Stove
Oven
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- Pastry
- 150g sorghum
- 150g sweet rice flour
- 40g oats
- 40g flaxseeds
- 60g tapioca flour
- 1tsp dried yeast
- 235ml filtered water
- 50g unrefined cane sugar
- 4tbs olive oil
- 10g coconut oil
- 1tsp aluminium free baking powder
- ¼ tsp salt
- Filling
- Pinch of salt
- 350g jam
- 65g coconut oil
Instructions
- Dissolve the yeast in water and sugar. Set to one side for 20 minutes.
- Grind the oats and flaxseeds in a high-speed blender and transfer to a large mixing bowl with the sorghum, sweet rice and tapioca flours, baking powder and salt. Combine with a spatula.
- Pour over the yeast mixture into the mixing bowl. Form and knead into a dough. Pour over the olive and coconut oils. Cover with a dishcloth and set to one side for about a couple of hours.
- Line a baking tray with parchment paper.
- Place dough between 2 large pieces of parchment paper. Using a rolling pin, roll into a rectangle of at least around 40cm by 30cm. It should be no wider than the large baking tray use will need.
- Half fill the
- Melt the coconut oil if hard to soften or if at room temperature, mix with the jam. Use a spatula to spread over the dough. Leave about half an inch on the sides.
- Use the parchment paper to help you slide the dough over to form a circle. Carefully transfer the roly-poly onto aluminium foil. Baste with olive oil. Wrap the foil round leaving a gap at the top.
- Leave to rise in a warm place for about an hour or two until they have risen. Baste with oil. If you want them for the following morning – just refrigerate in a sealed container and rise first thing in the morning, in a warm place.
- Preheat the oven to gas mark 180 degrees Celsius, or if a convection oven to 160 degrees Celsius.
- Boil a kettle and pour outside the foil. Make sure the water does not directly touch the roly-poly. The steam will help get the pastry moist.
- Bake the roly-poly for about 45 minutes.
- Serve the warm with custard.
