Buckwheat Coconut Banana Swiss Roll

Ingredients:

For the biscuit:

• 40gr buckwheat flour
• 10gr coconut Protein powder (or more flour)
• a knife tip ground psyllium (or a bit flax seed flour)
• 1/2 banana
• 50gr curd
• about 50 ml Milk
• 2 eggs
• 1/2 Tsp Baking Powder
• Sweetener if desired
• 1 tsp Coconut Oil to grease the griddle

For the filling:

• 100gr raspberries
• 150gr yogurt
• about 1 tbsp coconut flour
• sweetener of choice

Topping:

• raspberries, pomegranate

Directions:

1. Prehead your oven at 180 degrees.
2. Separate eggs.
3. Whisk eggyolk with milk, curd, banana and sweetener in a bowl.
4. Add flour, protein powder, psyllium and baking powder.
5. Beat Egg-Whites until stiff and fold in.
6. Line a griddle with baking paper and grease with coconut oil.
7. Apply the dough rectangulary.
8. Bake the biscuit for about 10-12 minutes.
9. Meanwhile, mix all Ingredients for the filling.
10. Finally, put the biscuit out of the oben, turn and let it cool down a bit.
11. Spread the filling over the biscuit, furl and cut in a half.
12. Garnish with Toppings and enjoy! 🙂

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