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Matcha Moringa Roll with Carob Coconut Filling

Yes, the title is an alliterative mouthful but that's how I like to roll - ha ha - get it? I made this absolutely aeons ago but didn't get round to writing it up and somehow just forgot about it. 

It is super dense in texture (so don't expect a fluffy swiss roll feeling) and also rather fiddly to make but is really fun and definitely very healthy, being packed with all the green stuff - kale, spinach, matcha, moringa. Mostly I just make and eat the 'cake' bit - real life means patience and time don't often allow for the rolling and faffing!

Matcha Moringa Roll with Carob Coconut Filling
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes 8 pieces

45g kale leaves, washed and dried
60g spinach, washed and dried
2 medium, ripe spotty bananas (weighing 170g when peeled)
1/2 cup + 1 tsp (75g) coconut flour, sifted
1 tbsp (5g) moringa leaf powder
1 tbsp (5g) matcha green tea powder
4 medium eggs
2 tbsp cinnamon
1 tsp vanilla extract
1tsp apple cider vinegar
1 tsp baking powder
pinch of sea salt

Scant 1/2 cup unsweetened dessicated coconut
3 tbsp carob powder (or cacao)

1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. In a high powered blender, blend kale, spinach, bananas, eggs, vanilla until smooth. Set aside.
3. Combine dry ingredients (coconut flour, moringa, matcha, cinnamon, salt, baking powder) in a mixing bowl.
4. Add wet green mixture and apple cider vinegar to dry ingredients in bowl and mix well then allow to rest for 5 minutes to absorb.
5. Transfer cake mix to a parchment lined baking sheet. Lay another sheet of baking parchment on top and using a rolling pin to roll into an even rectangle 5-7mm thick, approx 21 x 25cm in size.
6. Remove top sheet of parchment and trim edges to neaten.
7. In a clean bowl combine filling ingredients (coconut and carob) then sprinkle evenly to cover the whole surface of the cake rectangle.
8. Using the method of rolling a swiss roll, pick up the shorter edge of the rectangle using the parchment underneath and roll, firmly and evenly, keeping the roll relatively tight so it doesn't fall apart when cut.
9. Cut the roll into slices approx 1" or as preferred and arrange on a greased or lined baking sheet or cake tin.
10. Bake for 20-25 minutes in preheated oven, or until cooked through (depends on thickness of slices).