Looking for a healthy showstopper recipe for brunch? These Sourdough Strawberry Rolls with Chocolate Sauce are where it’s at! With a tartness, chocolate richness, and subtle sourdough tang, they are sure to be a crowd pleaser!
For some time I have dreamed of creating a THM E sourdough cinnamon roll. I have made multiple attempts, however I have arrived at the conclusion that a good cinnamon roll requires butter. They are simply too dry otherwise. After a while, my gears started turning and I decided that strawberry jam is needed to create a scrumptious sweet roll without adding fat.
Perfect for a Celebration
These Sourdough Strawberry Rolls with Chocolate Sauce are a wonderful dish to serve at any brunch or tea party! I created these in February with Valentine’s Day in mind and plan on serving them for a fun breakfast!
THM E
This recipe is a Trim Healthy Mama E, which means it is low in fat, but full of healthy carbs. I use several THM ingredients in this recipe, which you can find here. I use their products on a daily basis and highly recommend them.
Sourdough Strawberry Rolls with Chocolate Sauce
Looking for a healthy showstopper recipe for brunch? These Sourdough Strawberry Rolls with Chocolate Sauce are where it’s at!
Ingredients
- For the jam:
- 4 cups fresh or frozen strawberries
- 1 1/2 cups water
- 1/2 cup THM Gentle Sweet
- Juice from 2 lemons
- 1 Tablespoon THM gelatin (dissolved in 1/4 cup cool water
- 1/4 cup hot water
- For the dough:
- 250g active sourdough starter
- 735g water
- 1 cup THM Gentle Sweet
- 2 teaspoons pure vanilla extract
- 1000g whole wheat flour
- 24g mineral salt
- For the chocolate sauce:
- 2 cups water
- 3/4 cup unsweetened cocoa powder
- 1 cup THM Gentle Sweet
- 1/2 teaspoon mineral salt
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon chocolate extract (optional)
- 1/2 teaspoon THM Gluccie
- For topping:
- Sliced strawberries
- Stevia sweetened chocolate chips
Instructions
- In a medium saucepan, combine all of the jam ingredients, except the gelatin and hot water. Cook over medium high heat and bring to a gentle boil, stirring occasionally. Using an immersion blender, blend the berry mixture until smooth. Stir the hot water into the dissolved gelatin. Add to the strawberry mixture and stir. Allow the jam to boil for about 5 minutes, stirring constantly, allow the mixture to cool completely and then transfer to the refrigerator to chill overnight.
- In a large bowl, combine the starter, water, Gentle Sweet, and vanilla extract. Add the flour and knead until all the flour is worked in. Allow to rest 1.5 hours.
- Sprinkle the salt over the dough and work into the dough with your hands. Stretch and fold the dough for about 5 minutes. Allow to rest for 30 minutes, then stretch and fold the dough again. Repeat the resting and folding process two more times. After you complete 4 series of stretching, leave the dough to rest for at least 6 hours.
- Once fermented, chill the dough for 1 hour. Preheat the oven to 400 degrees and lightly coat 2 9x13 baking dishes with coconut oil. Dump the dough onto a clean surface and gently stretch into a large rectangle, 1/4 inch thick. Don’t try to roll the dough with a rolling pin as it is very sticky. The best method is to gently grab the edge of the dough and stretch with a slight waving motion.
- Spread the jam over the dough and roll into a long log. This step is very messy. It helps to have a bench scraper to guide the dough. Working very quickly, slice the rolls into 1” thick slices and transfer to a baking pan. Again, a bench scraper really helps to scoop up the roll with the jam. It’s okay if some jam falls out of the roll. You can spread it on top of the rolls before baking. Fill the pans with the rolls and bake for 20- 25 minutes.
- In a medium saucepan combine all of the chocolate sauce ingredients except the Gluccie. Bring to a gentle boil, then vigorously whisk in the Gluccie. Allow to simmer about 5 minutes then drizzle over the rolls. Top with additional sliced strawberries and stevia sweetened chocolate chips.
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