Fig Jam Roll

prep time:: 0 min

Serving size: 0

ingredients

1/2 C butter, unsalted
1/2 C whole grain spelt flour
1/2 C buckwheat flour
1 C whole wheat pastry flour
1/2 C fig jam
1/4 C onion confit
1/4 C parmesan cheese -- grated

directions

Cut butter into the combine flours in a large bowl until butter (or margarine to make non-dairy) pieces are the size of peas. Make a space in the center of the dough and add in the soy milk, stirring with a fork to combine. Knead gently until formed into a ball, do not over knead.

Roll dough out on a flour covered surface or board to 1/2 inch thickness. Fold into thirds and roll out into a rectangle 1/4 inch thick. Leaving a 1/2 inch border at the top and bottom, spread fig jam over the lower 1/2 of the dough and the onion confit over the top half. Use enough jam to cover. Sprinkle cheese over top (omit for vegan). Roll into a log gently and not to tight. Cut into 10 pieces and place on a parchment paper covered baking sheet.

Bake at 400 for 16-18 minutes.

Source: Devon