Healthy Pumpkin Roll
This pumpkin roll has all the spice and everything nice!
It's:
-
Gluten Free
-
Vegan
-
Refined sugar free
-
Dare I say healthy?
I had been CRAVING a healthy version of a pumpkin roll since October, but since I was moving and traveling I couldn't create one until now. Since I've been settled in to my new house this month I have already made this recipe twice to ensure I get it right.
I will say it's not quite right, looks-wise. I just can't seem to get the ROLL part of the pumpkin roll correct, BUT I do guarantee that despite this recipe not looking amazing it tastes INCREDIBLE!
I modified the version from Minimalist Baker to have even less sugar.
-
2 ripe bananas (to ripen bananas see video)
-
1 flax egg (3 Tablespoons ground flax + 6 Tablespoons filtered water)
-
3 T maple syrup
-
3 T melted coconut oil
-
1 tsp vanilla extract
-
3/4 c pumpkin puree
-
2 tsp baking soda
-
1 tsp baking powder
-
1/4 tsp sea salt
-
1 heaping tsp ground cinnamon
-
1/12 tsp pumpkin pie spice
-
2.5 cups water*
-
1 cup almond flour ( I also used coconut flour in a recipe, you might need more water for coconut flour because it is very absorbent)
-
3/4 c GF flour blend
-
1/2 cup hemp seeds
Vegan Cream Cheese Filling -
1 container Kite Hill Cream Cheese
-
1 can coconut milk-JUST the cream top (Chill coconut milk in the refrigerator overnight and scoop creamy top to use for the recipe, use coconut water in a smoothie or other recipe)
-
1 tsp Vanilla
-
3-4 Tablespoons maple syrup (to your taste)
-
1 small pinch of salt
-
Preheat oven to 350F
-
Line baking sheet with parchment paper-make sure the baking sheet has a depth of around 1/2"
-
Ripen bananas (If applicable)
-
Make flax egg by mixing 3 Tablespoons of flax seed with 6 tablespoons of filtered water, set aside.
-
Mash bananas, flax egg, maple syrup, vanilla and pumpkin together in a bowl
-
Add baking soda, baking powder, salt, cinnamon and spices
-
Add 1 cup of water.
-
Add the gluten free flours and hemp seeds.
-
Add remaining water 1/2 cup at a time to reach the right consistency. The batter should be pourable and not dry and tough to stir.
-
Spread batter on parchment lined baking sheet to an even thickness.
-
Bake at 350F for 30-45 minutes. Check at 30 minutes.
-
While the roll is baking mix up the cream cheese filling. Whisk cream cheese with creamy coconut top from the can. Add vanilla and maple syrup one tablespoon at a time adjusting for sweetness. Add a pinch of salt to bring out the flavors.
-
Allow to cool for 5-10 minutes then roll up with parchment paper inside while it cools down to room temperature.
-
Once pumpkin roll has cooled down carefully unroll and spread the cream cheese filling along the roll. The key (I think) is not to overstuff the cream cheese filling.
-
Carefully roll up the roll (without parchment paper) and wrap with plastic wrap or preferably bee's wrap and cool in the refrigerator for 2-6 hours.
-
Slice carefully and enjoy!
[youtube=://www.youtube.com/watch?v=aXOLs7rzciM&w=854&h=480]
What's your favorite holiday treat? We can make a healthier version that's just as tasty!