Rhubarb tonka bean rolls – paleo & vegan

Another Sunday – another rhubarb recipe. After my paleo and vegan rhubarb lemon cheesecake, I created those delicous rhubarb tonka bean rolls.

I a huge fan of cinnamon rolls but I have to admit that I might like those rhubarb tonka bean rolls even more!

They are so sweet and at the same time a bit sour from the rhubarb whilst refreshing due to lemon and orange peel. Tonka bean enhances the marzipan taste of almond flour even more and all those spices together make these rolls unique and so delicous.

I have fallen in love with spices years ago and love experimenting with them since being little. Tonka bean is one of my newer discoveries but definitely one of the best I have ever made! 

If you like almonds and marzipan, you have to stock up your pantry and invest in some tonka beans! They are so worth the money.

Rhubarb tonka bean rolls

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 rolls
Calories 100 kcal



  • 20 g coconut flour/Kokosmehl
  • 30 g almond flour/Mandelmehl
  • 10 g plantain flour/Bananenmehl
  • 5 g flax meal/Leinmehl
  • 5 g psyllium husk/Flohsamenschale
  • 70 g cashew yoghurt/Cashewjoghurt
  • 100 ml hot water/heißes Wasser
  • a splash of/ein Schuss apple cider vinegar/Apfelessig
  • 1/2 teaspoon/TL baking soda/Natron
  • sweetener of choice/Süße nach Wahl I used pure stevia powder/ich habe reines Steviapulver verwendet
  • vanilla, lemon peel/Vanille, Zitronenabrieb

Rhubarb filling/Rhabarber Füllung

  • 100 g peeled rhubarb/geschälter Rhabarber
  • vanilla, orange peel, tonka bean/Vanille, Orangenschale, Tonkabohne
  • sweetener/Süße optional


  1. Preheat the oven at 200' C top- and bottom-heat./Den Ofen auf 200 Grad Ober-/Unterhitze vorheizen.

  2. Mix all ingredients for the dough and let sit for 10 minutes./Alle Zutaten für den Teig vermengen und 10 Minute ruhen lassen.

  3. For the filling cook rhubarb with some liquid and spices (and optionally sweetener) in a pan./Für die Fülling den Rhabarber mit etwas Flüssigkeit und den Gewürzen (und optional Süße) kochen.

  4. Flaten the dough and spread the rhubarb filling onto it before cutting it into three pieces and rolling it into rolls./Den Teig ausrollen und die Rhabarberfüllung darauf verteilen. Dann drei Streifen schneiden und diese zu Schnecken rollen.

  5. Bake for 30 minutes until golden./Für 30 Minuten goldbraun backen.

Recipe Notes

Nutritional information for 1 roll/Nährwerte für eine Schnecke:

100 calories
6g c I 8g p I 3g f

Product recommendations:

almond flour/Mandelmehl*
plantain flour/Bananenmehl*
coconut flour/Kokosmehl*
pea protein/Erbsenprotein*
flax meal/Leinmehl*
psyllium husk/Flohsamenschale*
tonka bean/Tonkabohne*
pure stevia powder/pures Steviapulver*

All products with * are affiliate links. If you want to support me without paying extra money, you can purchase my favorite products through these links. This will enable me to continue providing you with content and help to grow my blog.

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