These oat and pumpkin cocoa rolls bring together warmth, softness and a deeply comforting flavour profile in a naturally gluten-free form.
The combination of ground oats and rice flour creates a balanced base, while psyllium husk adds structure and elasticity, helping the dough hold together and rise beautifully. Coconut cream and coconut oil enrich the texture, resulting in rolls that are soft, moist and tender, with a delicate crumb.
Roasted pumpkin purée adds natural sweetness, colour and depth, while also contributing to the overall softness of the dough. The cocoa powder introduces a subtle chocolate note, creating a gentle contrast that makes these rolls feel both comforting and slightly indulgent.
Sweetened with the Eiravee Sweet Blend, they offer a more balanced sweetness without added sugar. The result is a soft, flavourful bake that works just as well as a cosy breakfast option or a lighter sweet treat — best enjoyed warm, when their texture is at its most inviting.
About the ingredients used in this recipe
Oats - Oat Flour
We always use certified gluten-free oats. Although oats themselves do not naturally contain gluten, they are often processed in facilities that also handle wheat, barley or rye, which can lead to cross-contamination. Choosing oats that are specifically labelled gluten-free helps ensure they are suitable for gluten-free baking.
When a recipe calls for oat flour, we simply make it at home by grinding gluten-free oats. This can easily be done in a coffee grinder or a high-speed blender such as a Nutribullet. Freshly ground oat flour works very well in baking and allows you to control the texture depending on how finely the oats are milled.
Rice Flour
We use Doves Farm gluten-free rice flour, a blend of white and brown rice flour, which helps create a light texture while maintaining structure in gluten-free baking.
Coconut Cream
Coconut cream adds richness and a smooth texture to both sweet and savoury recipes. When well chilled it can also be whipped, making it useful for dairy-free creams and fillings.
Eggs
In this recipe we use medium eggs (UK size M). Using the same egg size helps keep the texture and structure of the baked goods consistent.
Psyllium Husk
Psyllium husk is a natural plant-based fibre widely used in gluten-free baking to improve structure and texture.
When combined with liquid, it forms a gel-like consistency that helps bind ingredients and create a more cohesive dough. This makes it particularly useful in recipes where traditional gluten is not present.
For this recipe, we use whole psyllium husk, which provides a slightly lighter texture and a more natural appearance compared to finely ground versions.
Eiravee Sweet Blend
Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.
It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full recipe for the blend is available on the website and in the cookbook.
- 200 g ground gluten-free oats (finely ground from gluten-free rolled oats, using a coffee grinder or high-speed blender)
- 200 g rice flour
- 200 ml coconut cream
- 15 g whole psyllium husk
- 150 g roasted pumpkin purée
- 100 ml water
- 2 medium eggs
- 40 g coconut oil
- 1 pack instant yeast
- 3 tbsp Eiravee Sweet Blend
- 4 tbsp unsweetened cocoa or cacao powder
- a pinch of salt
Stir the honey into the warm water, then add the instant yeast and allow it to activate for a few minutes.
In a separate bowl, blend together the roasted pumpkin purée, eggs and lukewarm coconut cream until smooth.
In a large bowl, combine the finely ground oats, rice flour, psyllium husk and salt. Add the pumpkin mixture, melted coconut oil and the activated yeast, then mix using a stand mixer until a soft, creamy dough forms.
Cover the bowl and allow the dough to rise in the fridge for approximately 1½ hours.
Once risen, transfer the dough onto a lightly floured silicone mat and roll it out into a rectangle.
For the filling, whisk together the cocoa powder, sweetener and a generous pinch of salt with the coconut cream until smooth, then spread evenly over the dough.
Roll the dough up from the shorter side and cut into 12 equal slices. Arrange the rolls on a baking tray lined with baking paper and allow them to rest while the oven preheats.
Bake at 180°C (conventional, top and bottom heat) for approximately 30 minutes, until set and lightly golden.
Allow to cool slightly before serving.
For best results, use finely ground gluten-free oats, as a coarse texture may result in a denser dough.
The dough will be soft and slightly sticky — this is expected and contributes to the final tender texture.
Chilling the dough during the first rise helps improve structure and makes it easier to handle when shaping.
The rolls are best enjoyed fresh, while still soft and tender, but can also be gently reheated before serving.
Nutritional values per piece
Energy (Kcal): 212
Fat: 9.2 g
Protein: 5.4 g
Carbohydrates: 24.7 g
of which sugars: 1.2 g
Fibre: 3.8 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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