What could be better than a sweet kick of cherry tucked inside a hearty whole wheat roll? These remind me slightly of Cherry Pop Tarts, only with infinitely more sophisticated taste. They’re wonderful no matter what time of day you eat them. They make a nice, light breakfast, lunchtime snack or after dinner morsel – they’re perfectly paired with a cup of tea or coffee.
I got the idea for these from a recipe found in an ancient cooking pamphlet produced by the Royal Baking Powder Company, so many thanks to them. I don’t know when it was published, as I’ve used it so hard over the years the cover fell off.
Sugar Free Whole Wheat Cherry Rolls
2 cups cherries, pitted and roughly chopped
2 teaspoons cherry extract
1/4 cup Stevia In The Raw or sucralose
1 cup white flour
1 cup whole wheat flour
1 tablespoon Stevia In The Raw or sucralose
4 teaspoons baking powder
1/2 teaspoon salt or salt substitute
1 teaspoon nutmeg
4 tablespoons butter
1 egg
1/2 cup light soymilk or skim milk
1 tablespoon butter, softened
Preheat the oven to 400 degrees. In a medium bowl, stir together the cherries, extract and sweetener, and set aside. Spray a muffin tin with nonstick spray, and set that aside, too.
In a large bowl, whisk all the dry ingredients together. Rub the butter into the dry ingredients with your fingers, then work it well through with a pastry cutter or the tip of a sturdy whisk (my preferred method). Beat the egg and milk together, then stir them into the flour mixture until a soft dough forms. Don’t be afraid to use your hands to get everything incorporated.
Place a large rectangle of waxed paper on your work surface, and sprinkle it lightly with flour. Place your dough on the waxed paper, and press it into an approximately rectangular shape. As you can see in the pic, approximate is the operative word. Sprinkle a little flour on the dough, then cover it with another sheet of waxed paper. Use a rolling pin to roll the dough about 1/4″ – 1/2″ thick. Peel off the top layer of waxed paper, and spread the dough with the remaining tablespoon of butter. Arrange the cherries evenly on the dough and roll it up, long side to long side, peeling it away from the waxed paper as you go. If the rolling doesn’t go as smoothly as you’d like, or the dough tears a little, no worries. As long as you make a roll which sort of holds together, you’re golden.
Cut the roll into 1″ – 1 1/2″ pieces – you should get nine or ten, give or take – and place them cut side up in the muffin tin. Bake for 20-25 minutes, or until they take on a golden brown color.
Go on, have another: taste more Sugar Free Desserts or Sugar Free Cookies
| Stuff That Works (we know cause we use it!) | |||
 silicone bundt pan 
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 Tornado Whisk 
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 9 in. springform
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 silicone baking set 
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