Wednesday, January 18, 2012

Pumpkin Roll Re-do: GAPS style (mostly)

I'm not very good at GAPS and I make compromises. Dr. Campbell-McBride says that canned pumpkin is bad & that even honey should be used sparingly. Dairy products are all supposed to be cultured at least 24 hours. The reality is, I've got a picky 9 year old who I need to stay out of his seat-mate's lunch. This is my re-work of our much beloved pumpkin roll recipe. This version is more delicate during the rolling process after frosting. It REALLY benefits from freezing before slicing.  The kids have all declared this just as good as the regular kind which is wonderful since many of my attempts at baking have been hit-or-miss when using grain-free flours.

 In a small bowl, combine: 

1 cup almond flour
.5 cups coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon pie spice
1 teaspoon salt
In your mixer bowl, beat together until fluffy
 7 eggs
3/4 cup  honey
then add
1 small can organic pumpkin
1-2 teaspoons of vanilla

then mix in the dry ingredients until just well combined

Line one jelly roll pan with waxed paper or very well greased  parchment paper. Pour the batter in and spread it evenly then bake about 25 minutes.

When the cake is done, pull it out of the oven and quickly turn it onto either a lightly (coconut)floured tea towel or another sheet of waxed paper and roll them up, towel/paper and all. Cool completely on a rack before unrolling to fill.


Whip together in the mixer bowl that you washed while the cake part was baking:

1 8 oz packages of cream cheese
6 T of butter
.5 c honey
1 Tablespoon vanilla
1/2 cup plain full fat yogurt or sour cream

unroll the cake , spread frosting and re-roll without the paper or towel.

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