Berry Pastry Jam Rolls

Great for those cooler, curling up with a puffy blanket, good book, and warm tea kind of nights!  Mmm…Ahhh! =)




  • 3.5 tbsp white rice flour
  • 3.5 tbsp brown rice flour
  • 1.5 tbsp potato starch
  • 2 tbsp arrowroot starch
  • 1 tbsp freshly ground flax seed
  • 2 tsp palm sugar
  • 1/8 tsp Himalayan rock salt
  • 4.5 tbsp soy-free earth balance
  • 1-2 tbsp ice water
  • 1/3 cup sugar-free, fruit juice sweetened jam – I used a combination of blueberry and raspberry




To make crust: Pulse flours, sugar, and salt in a food processor to combine. Add earth balance, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds). Remove dough and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days).


To make rolls: Preheat oven to 375F and line a baking sheet with parchment paper or a silicon baking mat. Roll the dough into into a rectangle shape about 12″ x 7″. You want it to be no more than 1/8″ in thickness. Spread jam in a thin layer across the dough, leaving a 1/4″ of the long edges of the rectangle clear of jam. Carefully roll the dough from long edge to long edge [like sushi!] and slice into 8 sections. Place sections on prepared sheet, trying to avoid letting the jam portions touch the baking sheet. Bake for 20 minutes, or until golden brown.