Thursday, August 28, 2014

Pumpkin Roll (no grains, no dairy, no refined sugar)

Pumpkin Roll 

(no grains, no dairy, no refined sugar)

10 servings
 I ½ cups roasted pumpkin or 1 can of pumpkin
1/3 cup + 1 tablespoon pure maple syrup (you can sub pure honey, as well)
4 eggs
¼ cup coconut oil or butter or ghee
1 teaspoon pure vanilla extract
1/3 cup coconut flour 
1 heaping teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon pumpkin pie spice

Dairy Free Maple Coconut Whipped Cream Filling:
2 cans of full fat coconut milk, chilled in the fridge for at least one night (do NOT use light coconut milk!)
1 tablespoon pure vanilla extract
4 tablespoons pure maple syrup (you can sub honey as well)
1 ½ teaspoon pumpkin pie spice or cinnamon
optional thickener: 1 tablespoon arrowroot powder

Cream Cheese Maple Whipped Filling:
1 8 ounce package cream cheese
4 ounces of butter or ghee
¼ cup pure maple syrup or honey
1 tablespoon pure vanilla extract
1 1/2 teaspoon pumpkin pie spice or cinnamon
Preheat oven to 325. 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 for 30 minutes.
Let cool for a few minutes. Don’t let it completely cool (also very important!). You still want it to be warm.
This is the tricky part. Using your parchment paper, start with the small side of the pumpkin roll (the 10 inch side) and roll up with the parchment paper and all. Mine did crack at a few places, but that’s ok. Just roll it up nice and tight in the parchment paper and let it cool.
 Now it’s time to make the filling.
 Dairy free whipped filling directions:
Your coconut milk will whip the best when the cans are chilled in the fridge for at least one day. I also put my bowl and mixers in the freezer for at least an hour to help it along. Get just the cream out of the coconut milk can by pouring the water out. Dump the cream into your mixing bowl and mix in the rest of the filling ingredients. Whip until smooth and soft peaks have formed. Depending on your coconut milk, you may or may not need a thickener. The mixture without a thickener will also get harder in the fridge, so you do not need a thickener if you don’t want to add one. I did go ahead and added 1 tablespoon of arrowroot and it made it just the consistency that I was looking for.
 Cream cheese whipped filling directions, if you are using the dairy version:
Whip together ingredients until smooth and creamy – about 10 minutes.
 Once your roll is cool, unwrap and spread your filling all over it until there’s a nice layer on it. If you made the dairy free option, you will not use all the filling. Just spread a nice layer over the pumpkin and save the rest of the filling – you can use it on top of my oh so yummy grain free pumpkin pancakes recipe, in coffee as a special treat, on top of a sweet potato or squash, or just eat it right out of the bowl.
Once the filling is spread all over, now it’s time to roll it back up. I used the parchment paper again to help aid me in making a nice tight roll. But, this time around, do NOT roll the parchment paper up with the roll. My roll did crack in a few places, but that’s ok. Just roll it up nice and tight. I also used some plastic wrap to get it even tighter and then you want to place in the fridge for at least an hour. Enjoy!
P.S. If your pumpkin roll cracks as you roll it up, you have options to mask the cracks.  You can save a little bit of filling and use it to frost the top of the roll with extra filling.   You can also sprinkle chopped nuts on top of the icing topped roll to make it look extra special.  You can also serve the pumpkin roll in 1 inch slices and no on will be able to tell it's cracked.  ENJOY!!


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