Leaning out on a vegan diet doesn't mean giving up melt-in-your-mouth baked treats—especially when you want something that fits into your training routine. The big challenge with gluten-free, low-carb baking is texture. How do you make a pliable dough you can roll out and roll up without it falling apart?
The answer is a smart combination of ingredients. Silken tofu supplies moisture and a protein-rich base, while finely ground psyllium husk powder stands in for gluten's stretchy network, giving the dough the flexibility it needs. The result is a soft, light roll, sweetened naturally with dates alone. Slice it up for a little something sweet with your coffee or a quick source of energy before a workout.
Ingredients for 12 Rolls
For the dough:
- 170 g (6 oz) silken tofu, drained
- 3 soft Medjool dates, pitted
- 1.5 cups almond flour, plus 1–2 tablespoons to keep on hand if needed
- 1.5 tablespoons finely ground psyllium husk powder
- 1 teaspoon baking powder
- Pinch of salt
For the filling:
- 5 heaping tablespoons (about 80 g / 2.8 oz) natural peanut butter with no added sugar
- 1 heaping tablespoon cinnamon
Peanut butter is the heart of this filling, so look for one made with 100% peanuts, without added sugar or vegetable oils. This is the peanut butter I use in my kitchen: smooth texture, pure peanut flavor, and a simple ingredient list. Use discount code HAGGAI for an especially good deal:
Instructions
- Blend the base: Blend the silken tofu and dates in a small blender or with an immersion blender until completely smooth, with no lumps. The mixture should be a light caramel color.
- Make the dough: In a large bowl, thoroughly mix the almond flour, psyllium husk powder, baking powder, and salt. Pour in the tofu-date mixture and knead with your hands until it comes together into a uniform ball of dough.
- Let it rest—don't skip this: Let the dough rest at room temperature for exactly 15 minutes. During this time, the psyllium absorbs moisture and gives the dough its flexibility. If the dough is still too sticky to work with after resting, add 1–2 tablespoons of almond flour and knead lightly.
- Roll it out: Place the dough between two sheets of parchment paper. Use a rolling pin to roll it into a thin rectangle, then peel off the top sheet of parchment.
- Fill and roll: Spread the peanut butter evenly over the dough and sprinkle the cinnamon on top. Using the bottom sheet of parchment to help you, carefully roll the dough into a tight log.
- Score and bake: Gently score the top of the log with a knife to mark 12 slices. This helps prevent cracking during baking and makes slicing easier later. Transfer to a parchment-lined baking sheet and bake in a preheated oven at 170°C (340°F) for 15–20 minutes, until lightly golden.
- Cool and slice: Let the log cool completely. Psyllium-based dough continues to firm up as it cools, so wait before slicing if you want the rolls to hold their shape. Cut into slices along the marks you made earlier.
Watch How to Make Them
Nutrition Facts (Per Roll, Based on 12 Rolls)
| Nutrient | Amount |
|---|---|
| Calories | 132 kcal |
| Protein | 5 g |
| Total carbohydrates | 7.6 g |
| Net carbs | 5.1 g |
| Dietary fiber | 2.5 g |
| Fat | 9.7 g |
For the entire batch: 1,587 calories, 60 g protein, 62 g (2.2 oz) net carbs, and 116.5 g fat.
Frequently Asked Questions
Can I substitute something else for the psyllium?
I don't recommend it. Psyllium replaces gluten's binding network here, allowing you to roll out and shape the dough without it crumbling. Ground chia seeds won't bind it as well, and the dough will crack when you roll it out.
My dough is too sticky. What should I do?
First, make sure you've given it the full 15-minute rest. Much of that stickiness goes away on its own. If it's still sticking to your hands, add 1–2 tablespoons of almond flour and knead lightly. Don't overdo the flour, though, or the rolls will turn out dry.
Can I make these without dates?
Dates are the recipe's only sweetener, and they also add moisture to the dough. You can replace them with 1–2 tablespoons of silan (date syrup), but add a tablespoon of almond flour to balance the extra liquid.
How long do the rolls keep?
Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to a month and warm them gently in a toaster oven before serving.
Do these fit into a low-carb eating plan?
Yes. Each roll has just 5.1 g net carbs, thanks to a base of almond flour and tofu instead of wheat flour and added sugar.
