I've been experimenting a lot with my baking since my Type2 Diabetes diagnosis, and I have to say in all truth a lot of my experiments have been quite disappointing . . . it seems that when you take the sugar and fat out of things . . . and pile in fibre, the results have been largely nothing to write home about. One exception has been these lovely wholemean pumpkin pie rolls!
I've seen all kinds of pumpkin pie rolls on the net, and they all look very good, but being high in sugar and fat, they are not for me . . . sadly. I decided one day this week that I was going to try to create one that I could enjoy, albeit in limited amounts . . . I still have to watch my carbs. And . . . gosh darn if I didn't crack it!
This recipe makes a dozen wholemeal scone type of buns, filled with a delicious virtually sugar free filling of spiced pumpkin. 'Tis the season for pumpkin and all that!
There is only 60g (1/4 cup) of butter in the whole recipe, and 1 tsp of molasses in the filling, which you add along with splenda sugar substitute. There is sugar in the glaze . . . you can't get around that, but with only 1/2 cup of icing sugar, spread over 12 rolls, even that is not an incredible lot of sugar.
It adds just a tiny bit of extra sweetness, which was just enough to satisfy my longing sweet tooth. The filling is nicely spiced with cinnamon, nutmeg, ground cardamom, ginger and cloves! Nice, nice!
The glaze has just a touch of butter and spice also. I used a low fat spread instead of butter. Of course you could use regular and regular brown sugar in the filling as well, if you are not trying to cut back on your sugar intake. In either case, low sugar and fat, or not . . . I think you will find these really, really enjoyable with a nice hot cuppa on one of these cool autumn mornings!
*Wholemeal Pumpkin Pie Rolls*Makes 12
280g of whole wheat flour (2 cups)
1 TBS sugar (I use 1/4 tsp truvia, stevia sweetener)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
60g of cold unsalted butter, cut into small bits (1/4 cup)
90g of plain yogurt (3/4 cup)
60ml of milk (1/4 cup)
unbleached flour for handling
Preheat the oven to 220*C/425*F/ gas mark 7. Lightly butter a 9 by 13 inch glass baking dish. Set aside.
Whisk the flour, sugar, baking powder, soda and salt together in a bowl. Drop in the butter and cut it into the flour mixture until the mixture resembles coarse crumbs. Measure the yogurt into a glass container and whisk in the milk to combine well. Make a well in the dry ingredients and add the wet all at once. Stir with a fork to make a soft dough. If it is still dry and clumpy, add a bit more milk. It is better if it is a bit damp than it be dry. Tip out onto a lightly floured surface. Knead a couple of times then then pat out to an 6 inch by 12 inch rectangle. Spread the pumpkin filling over the dough, to within 1/2 inch of the edges on three edges of the rectangle and all the way to the edge on one long side. Place that long side away from you. Roll up, working towards you from that edge. Pinch the long edge together. Using a sharp knife, cut into 12 slices and place them, cut side down, into the prepared baking dish.
Who ever dreamed that healthy, low fat, high fibre and low sugar could taste so good! I am very pleased with these quick and tasty little rolls, and Todd enjoyed them also!