Some of my favorite recipes from Without Grain are the bagels, waffles, and crispy baked pork chops. My kids loved the pork chops! Everything I've made has been full of flavor and very satisfying.
You can learn more about Hayley and find mouth watering recipes on her website, Health Starts in the Kitchen. And.....she's been so nice to allow me to share with you her recipe for Pumpkin Roll with Cream Cheese Filling!
If you have ever looked at those plump, oozing with yummy filling pumpkin rolls in the store then you know they are probably filled with ingredients that you don't really want to eat. They also look a little intimidating to make. But this pumpkin roll recipe has delicious ingredients--that you can pronounce-- like coconut sugar, almond flour, and maple syrup. And best of all, other than tasting amazing, is how easy it is to make. So I do hope you try this recipe and let me know when you do!
Pumpkin Roll with Cream Cheese Filling
For Cake:
1/4 cup blanched almond flour
1/4 cup tapioca starch
1/4 cup arrowroot starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon sea salt
3 large eggs
1 cup coconut sugar
2/3 cup pumpkin puree
Optional: 1 cup chopped nuts, such as walnuts or pecans
Powdered sugar, for dusting
For Filling:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons honey
2 tablespoons maple syrup
1 teaspoon vanilla extract
1. Preheat the oven to 375° or gas mark 5. Line a 15x10 inch jelly-roll pan with lightly greased parchment paper.
2. To make the cake: In a medium bowl, combine the flour, starches, baking soda, baking powder, cinnamon, cloves, and salt and mix well.
3. In a large bowl with a handheld mixer or in the bowl of a stand mixer on medium speed, beat together the eggs and coconut sugar until thick. Add the pumpkin puree and blend until combined. Gradually add the dry ingredients and mix until smooth.
4. Pour the batter onto the prepared jelly-roll pan and sprinkle with the chopped nuts, if desired. Bake for 10-15 minutes until the top of the cake springs back when touched.
5. While the cake is baking, spread out a clean kitchen towel and sprinkle with powdered sugar. When the cake is done, remove it from the oven and gently flip the cake onto the powdered sugared towel, so the parchment paper is on top, and peel off the paper.
6. Staring at the short end, roll up the towel and cake together into a jelly roll. Set seam-side down and allow to completely cool while rolled up, about 1 hour.
7. To make the filling: In a bowl with a handheld mixer or in the bowl of a stand mixer on medium speed, beat together the cream cheese and butter until fluffy, about 2 to 3 minutes. Add the honey, maple syrup, and vanilla and beat until smooth.
8. When the cake is completely cool, gently unroll it and spread with the cream cheese filling to the edges. Roll it back up (without the towel) and wrap in plastic wrap. Chill in the fridge for at least 1 hour before cutting and serving. Dust with powdered sugar, if desired.
NOTE: Pumpkin rolls freeze well, wrapped tightly in plastic wrap, for up to 6 months. (Freeze it in slices so you can take out just what you need.) Allow to thaw overnight in the fridge before serving.
For Cake:
1/4 cup blanched almond flour
1/4 cup tapioca starch
1/4 cup arrowroot starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon sea salt
3 large eggs
1 cup coconut sugar
2/3 cup pumpkin puree
Optional: 1 cup chopped nuts, such as walnuts or pecans
Powdered sugar, for dusting
For Filling:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons honey
2 tablespoons maple syrup
1 teaspoon vanilla extract
1. Preheat the oven to 375° or gas mark 5. Line a 15x10 inch jelly-roll pan with lightly greased parchment paper.
2. To make the cake: In a medium bowl, combine the flour, starches, baking soda, baking powder, cinnamon, cloves, and salt and mix well.
3. In a large bowl with a handheld mixer or in the bowl of a stand mixer on medium speed, beat together the eggs and coconut sugar until thick. Add the pumpkin puree and blend until combined. Gradually add the dry ingredients and mix until smooth.
4. Pour the batter onto the prepared jelly-roll pan and sprinkle with the chopped nuts, if desired. Bake for 10-15 minutes until the top of the cake springs back when touched.
5. While the cake is baking, spread out a clean kitchen towel and sprinkle with powdered sugar. When the cake is done, remove it from the oven and gently flip the cake onto the powdered sugared towel, so the parchment paper is on top, and peel off the paper.
6. Staring at the short end, roll up the towel and cake together into a jelly roll. Set seam-side down and allow to completely cool while rolled up, about 1 hour.
7. To make the filling: In a bowl with a handheld mixer or in the bowl of a stand mixer on medium speed, beat together the cream cheese and butter until fluffy, about 2 to 3 minutes. Add the honey, maple syrup, and vanilla and beat until smooth.
8. When the cake is completely cool, gently unroll it and spread with the cream cheese filling to the edges. Roll it back up (without the towel) and wrap in plastic wrap. Chill in the fridge for at least 1 hour before cutting and serving. Dust with powdered sugar, if desired.
NOTE: Pumpkin rolls freeze well, wrapped tightly in plastic wrap, for up to 6 months. (Freeze it in slices so you can take out just what you need.) Allow to thaw overnight in the fridge before serving.
