Hot Apricot Rolls

Our Hot Apricot Rolls are an easy throw together dessert, to make extra yummy add some hot custard!

Gluten Free • Nut Free

Makes 6

DOUGH

100g / ⅔ cup Anything But Ordinary Plain Flour

18g / 1 tablespoon + 2 teaspoons GF cornflour

¼ teaspoon psyllium husk powder

¼ teaspoon flaxmeal

¾ teaspoon baking powder

⅜ teaspoon bicarb soda

65g cold butter

1 tablespoon coconut sugar

25g / ¼ cup quinoa flakes

80g / ⅓ cup natural yoghurt

½ teaspoon apple cider vinegar

1 teaspoon vanilla extract

1 egg

FILLING

125g / ⅔ cup dried apricots, diced

125mls / ½ cup apple juice

60g / ¼ cup apricot jam

Syrup

60mls / ¼ cup lemon juice

85g / ¼ cup honey

60mls / ¼ cup water

60g / ¼ cup apricot jam

Method

Preheat oven to 180 degrees Celsius. Grease an 11cm x 17cm enamel pie dish. (base measurement)

In a small saucepan heat the apricots and apple juice and cook until the juice is absorbed. Take off the heat and stir in the jam. Scrape out with a spatula into a small bowl and set aside.

In the same saucepan put the lemon juice, honey, water and jam.

Sieve the Anything But Ordinary Plain Flour, cornflour, psyllium husk powder, flaxmeal, baking powder and bicarb soda and whisk together. Chop the butter into small pieces and add to the bowl. Using fingers rub the butter into the flour until reduced to a crumbly texture. Add the coconut sugar and quinoa flakes and stir through.

Whisk the yoghurt, apple cider vinegar, vanilla and egg then pour into the flour. Mix to a soft dough. If too stiff add a little milk.

Lightly flour a piece of baking paper and your hands and scrape out the dough onto the paper. Form the dough into a ball then using a rolling pin, roll out to a 20cm square, flouring the paper if needed to prevent sticking. Spread the apricot filling over the dough right to the edges then carefully roll up like a swiss roll. Cut the roll into six even pieces and place in two rows of three in the prepared pie dish.

Heat the syrup in the saucepan until about to simmer and carefully pour over the rolls.

Bake for 28 - 30 minutes, rotating the dish after 15 minutes. The rolls have a slight crust but should still be moist when done.

Serve hot with custard. Best eaten freshly made for a quick dessert.

An alternative is to make an Apricot Roly-Poly by putting the swiss roll into a greased 20cm loaf tin, pouring the hot syrup over and baking for about 35 minutes. Let cool for 10 minutes, then tip into an enamel pie dish and scrape any sauce from the tin to cover the roly-poly. Cut into six slices to serve.