Carob Mint Roll

This combination is uniquely mine... but I definitely need to give credit to the Brackett ladies for guidance with the Whipped Topping and I totally borrowed their Carob Sauce! Also, just a warning -- the whipped topping will need to be made before hand, so it has a chance to chill and be rebeat.

CAKE ROLL

2 1/4 tsp. dry egg replacer

3 T. ground flax

Whisk together a bit to blend. Add 3/4 cup of hot water. Whisk again.

Add:

1 cups sucanat

3/4 cup applesauce
1 T lemon juice

1 tsp. vanilla

2-3T Roma

Go ahead -- whisk it again!

In a sifter or sieve, place:
1/2 c. whole wheat flour
3/4 c. all purpose flour
1 1/2 T. corn starch
1 1/2 T. baking powder
1/4 tsp. salt
1/3 c. carob powder

Sift and add to the wet ingredients. Mix until well blended. Pour into jelly roll pan that is lined with parchment. Bake at 375 for 15-18 min.

Turn out onto a towel sprinkled with powdered sugar. (I make my own with turbinado sugar - 2 c. sugar & 1/2 c. cornstarch. Blend in blender)

Roll it up from one of the narrow ends. Place on a wire rack to cool.

Whipped Topping (from Seven Secrets Cookbook)

1 cup water

1 rounded T agar flakes (or 2 rounded tsp. agar powder) (it's important that it's rounded)

1/2 c. raw cashew nuts

1/3 c. honey or 1/2 cup turbinado sugar

1/2 tsp. salt

1 tsp. vanilla

1/2 tsp coconut extract (opt -- but leave it out for this dessert)

1/4 tsp. xanthan gum

1 12oz. can coconut milk

Stir together the agar and water and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes.

Place everything else into the blender. Add the agar mixture. Blend on high until smooth. Chill it well --either in a large, shallow container to cool it quickly. Or just stick the blender in the fridge over night. Then you won't have to wash the blender twice! Once the mixture is WELL chilled, re-blend. This is very important! Wa-la! Now you have whipped topping. This is a VERY nice topping. I had some reservations the first time -- but it works like a charm and tastes amazing and it's not full of all manner of nasty stuff!

Take 1 1/2 - 2 cups of whipped topping and add 1/2 tsp. mint flavoring and some green food coloring. Mix in well. The rest of the topping can be used for another dessert or frozen for later.

Once the cake roll is cool - spread it with the mint topping. Chill well.

Before serving -- slice the roll and drizzle with Carob Sauce. I put mine into a squeeze bottle to make this easier. Enjoy!

CAROB SAUCE

1/2 c. date pieces

1/2 c. honey

1/2. c hot water

1/4 c. cashew nuts

2 T carob powder

1 tsp. vanilla

1/2 tsp. Roma

1/2 tsp. salt

Blend until smooth. Chill