Ingredients For the almond roll 1 cup almond meal
1 1/4 cup rice flour (I used 3/4 cup white and 1/2 cup brown rice flour)
1/4 tsp cinnamon
1/4 tsp cardamom
1/2 tsp salt
6 tbsp coconut oil, melted
4 tbsp honey
1 - 2 tbsp almond milk, if required (or other lactose free milk)
For the date layer 1 cup pitted dated
6 - 8 tbsp cup boiling water
1/2 tsp cinnamon
1/2 tsp cardamom
1 tsp cacao or cocoa
For the tahini halva dip 4 tbsp tahini
2 tbsp honey
1/2 tbsp coconut oil, melted
3 - 4 almonds, crushed, for sprinkling (optional)
Whisk the almond meal, rice flour, cinnamon, cardamom and salt to combine.
Add the coconut oil, honey, 1 tbsp milk and stir until the dough binds and comes together in a ball. Add extra milk if required.
I added 2 tbsp of milk to the dough as 1 tbsp was too crumby
Wrap the dough in cling wrap and put in the fridge for 45 minutes to rest.
Put the date layer ingredients into a bowl, add 6 tbsp boiling water, stir and stand for 10 minutes for the dates to soften.
Use a fork to mash the dates and stir to combine. Microwave in 20 second increments if the mixture is not soft enough to mash. Add 1 - 2 tbsp of boiling water if the mixture is too thick.
The date filling should be paste like and thin enough to spread
Preheat oven to 180 degrees. Line 1 baking tray with baking paper.
Roll the dough between two sheets of baking paper into a large 35 cm x 25 cm rectangle of even 5 mm thickness.
Spread the date filling on the dough.
Roll the dough into a cylinder starting from the top of the longer (35 cm) end.
Cut the scrolls into 2.5 cm slices.
Spread the filling, roll and then cut into slices
Bake for 12 - 15 minutes or until slightly golden. Cool on wire racks.
Hot out of the oven
While the scrolls are baking, combine the tahini halva dip.