Gluten & Grain free Pumpkin Roll

Delicious grain-free pumpkin roll

 

1 can pumpkin
4 eggs
1/3 cup maple syrup or honey (I sometimes do 1/4 cup to limit sugar)
1/4 cups coconut oil or butter (or ghee)
1 tsp vanilla extract
1/3 cup coconut flour
1heaping tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice

 

Cream Cheese Maple Icing:

1      8 oz package of cream cheese
4 oz      butter
1/4 cup      maple syrup or honey
1½ tsp      pumpkin pie spice or cinnamon
1 tbsp      pure vanilla extract

 

  1. In a large bowl, mix together the pumpkin puree, maple syrup, eggs, vanilla, and coconut oil.
  2. Mix together the coconut flour, baking soda, salt, and pumpkin spice.
  3. Combine the wet and dry ingredients together and stir until combined.
  4. Line a 15×10 jelly roll-style pan with parchment paper (very important!). Let some parchment paper hang over the ends.
  5. Pour your pumpkin mixture into the pan. With a spatula, even out the mixture so it’s nice and flat in the pan.
  6. Bake at 325° for 30 minutes. Let it cool for a few minutes, but don’t let it completely cool (also very important!).
  7. Using your parchment paper, start with the small side of the pumpkin roll (the 10 inch side), and roll up with the parchment paper.
  8. It may crack in a few places, that’s ok. Just roll it up nice and tight in the parchment paper and let it cool.
  9. For the icing, whip together ingredients until smooth and creamy.
  10. Once your roll has cooled, unroll it, and spread the filling on it.
  11. Once the filling is spread all over, now it’s time to roll it back up. Use the parchment paper again to help aid in making a nice tight roll.
  12. But this time, do NOT roll the parchment paper up with the roll. If it is not holding tight, wrap it with plastic wrap to hold it tight.
  13. ENJOY!!!

 

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