Gluten Free Dessert Custard Rolls

Gluten Free Dessert Custard Rolls


  • 6 x Healthy Loaf Dinner Rolls (this custard recipe will fill more rolls if you wish or you could enjoy the leftovers sperately)
  • Fresh Mixed Berries
  • Simple Vegan Custard
    • 336g silken tofu, room temperature
    • 1/3 teaspoon salt
    •  1/8 teaspoon cinnamon
    • 1 vanilla bean, seeds scraped (vanilla extract will not have the same flavour as whole bean products)
      3 Tablespoons –  melted extra virgin coconut oil
    • 1/4 – 1/2 cup maple syrup (sweeten to taste)


  1. Pre heat oven to 180
  2. Prepare Easy vegan Custard (See below for recipe)
  3. Cut a small circle in the top of the roll and hollow out the roll.
  4. Apply Apricot Marmalade inside and on top of the roll using a basting brush
  5. Place in Oven to lightly toast rolls for 3-4 minute
  6. Once lightly toasted fill with Simple Vegan Custard top with Mixed Berries and your favourite edible flowers
  7. Dust with icing sugar or drizzle with melted chocolate and serve immediately

Simple Vegan Custard

  1. Add the tofu, salt, vanilla bean, cinnamon and melted coconut oil to a blander. Blend on a low speed  until smooth.
  2. Add in 1/4 cup of the maple syrup than blend until smooth
    If required add more maple syrup to achieve a sweeter custard.
    Blend for another 1-3 minutes on medium to whip some air into the mixture.
  3. Pour mixture into a bowl, place in the fridge until completely chilled, ideally at least an hour.
    For a softer, more melted texture you can serve only slightly chilled.

Hint: If you want you custard to have a thinker consistency just add another 1-3 tablespoons of the melted coconut oil. This will firm up the custard quite a bit. For runnier custard, use less coconut oil.