- 250 g raspberries (fresh or frozen)
Defrost frozen raspberries, if using. Deseed raspberries by pushing them through a sieve into a mixing bowl.
- 1½ tbsp chia seeds
- 1 tbsp honey
- ¼ tsp vanilla seeds
Add chia seeds, honey, and vanilla seeds to the berries and let rest for approx. 25 min., allowing the chia seeds to soak.
- 3 eggs
- ¼ tsp salt
- 3 tbsp coconut sugar
- 2 tbsp wholemeal spelt flour
- 1 tbsp teff flour
- rubber spatula
- stand mixer or hand mixer with beaters
- 2 mixing bowls
Preheat oven to 200°C/390°F, top-bottom heat. Sift the spelt and teff flours together; set aside. Separate the eggs and beat egg whites together with salt until stiff peaks form. Sift in coconut sugar and beat again until stiff. Alternate folding in the egg yolks and flour mixture by the spoonful.
- baking sheet
- parchment paper
Pour batter onto a parchment-lined baking sheet and smooth out to about 1.5 cm/0.5 inches high. Bake at 200°C/390°F for approx. 8 - 10 min., or until lightly browned.
Take cake out of the oven and turn onto a clean kitchen towel. Remove parchment paper and, if necessary, turn cake so that the smooth side faces downwards. Coat cake with chia-raspberry jam. Use kitchen towel to roll up the cake tightly.
- dried rice syrup or xylitol (optional)
- chef's knife
- paper straws
- cutting board
Cut off rough ends of the cake roll. Insert paper drinking straws every 2 cm/0.75 inch, then slice the roll into individual cake pops. Coat with dried rice syrup to taste.