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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 |
- In a large bowl, mix together the pumpkin puree, maple syrup, eggs, vanilla, and coconut oil.
- Mix together the coconut flour, baking soda, salt, and pumpkin spice.
- Combine the wet and dry ingredients together and stir until combined.
- Line a 15×10 jelly roll-style pan with parchment paper (very important!). Let some parchment paper hang over the ends.
- Pour your pumpkin mixture into the pan. With a spatula, even out the mixture so it’s nice and flat in the pan.
- Bake at 325° for 30 minutes. Let it cool for a few minutes, but don’t let it completely cool (also very important!).
- Using your parchment paper, start with the small side of the pumpkin roll (the 10 inch side), and roll up with the parchment paper.
- 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.
- For the icing, whip together ingredients until smooth and creamy.
- Once your roll has cooled, unroll it, and spread the filling on it.
- 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.
- 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.
- ENJOY!!!
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