Susie's Famous Pumpkin Roll - Paleofied!

I can hardly believe I have successfully transformed this delicious treat into a paleofied masterpiece!  For my friends who have come to love the traditional pumpkin roll my husband and I have been making for 20 years, here is a much healthier version.  This one is grain free and gluten free and can be made dairy free or coconut free.

Photo: Carly Johnson

Directions for bread:

Start with the Best Pumpkin Bread EVER from an earlier post.  Do everything the same until you get to putting it in the pan.

1. Preheat oven to 350˚F
2. Use coconut oil and grease and wax paper line a rimmed cookie sheet.
3. Pour batter into prepared pan.  Smooth out batter to ensure it is evenly distributed.
4. Bake for 15 minutes.
5. Remove from oven and cool in pan for 15 minutes.
6. Invert pan onto a thin dish towel, remove pan and wax paper.  Allow to cool for 10 more minutes.
7. From 10-inch side, roll cake up in the towel.  Set aside.
8. Prepare filling.

Filling ingredients:

• 1-8oz package organic cream cheese or diary free option: 2 cans of full fat coconut milk, chilled in the fridge over night.
• 4T softened butter
• 1/4 cup real maple syrup or raw honey
• 1t vanilla extract
• 1T cinnamon

Directions for roll:

1. Beat together all the ingredients for the filling.  If using coconut milk, only use the cream that is sitting at the top of the can by pouring out the milk.  If the coconut milk is a little thin, add up to a tablespoon of arrowroot powder to thicken.
2. Unroll the bread and spread the filling evenly, covering all of the bread.
3. Roll up bread without the towel and wrap in plastic wrap.  Your bread may crack in a few places, but that is ok.  Just roll it up nice and tight.
4. Chill for at least one hour before slicing and ENJOY!

Best Pumpkin Bread EVER

I was looking for a baked good to take to my bible study.  I came across this recipe and I'm so glad I tried it. Thanks to Against All Grain for this gluten-free, grains-free, dairy-free, coconut-free AND amazing treat!  

I made two.  One for the family and one for bible study.  My family (including my very picky-when-it-comes-to-food husband) loved it so much it was difficult to keep them from eating the whole thing.  I managed to save some and turn it into pumpkin bread french toast the next morning.  Delicious!  As I labeled my treat for bible study I secretly hoped the ladies would see it's gluten-free, grain-free, etc., be too afraid to try it, and I'd get to take some home.  No such luck. 

Photo: Against All Grain

Here's my version:

Ingredients:

2 large eggs

¾ cup almond butter

½ cup grade B maple syrup

½ cup pumpkin puree

3 tablespoons softened unsalted butter

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

½ cup arrowroot powder

1½ tablespoons cinnamon

1 teaspoon nutmeg

1½  teaspoons baking powder

½ teaspoon baking soda

½ teaspoon lemon zest

½ teaspoon ginger

¼ teaspoon sea salt

Directions:

• Preheat oven to 350˚F.
• Lightly grease an 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.
• In a high-speed blender or food processor combine the eggs, almond butter, maple syrup, pumpkin, butter, lemon juice, and vanilla. Puree for 30 seconds until smooth and creamy.
• Add the arrowroot, cinnamon, nutmeg, baking powder, baking soda, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
• Pour the batter into the prepared loaf pan. Bake for about 40 min or until a toothpick comes out clean.
• Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Store tightly wrapped in the refrigerator.

For pumpkin bread french toast the next day:

• Whisk together one egg, 1 teaspoon of vanilla, 2 tablespoons of raw milk (optional).
• Melt 1 tablespoon of butter over a medium-high heat.
• Slice 1/2 a loaf of pumpkin bread and dip each slice in the egg mixture. 
• Cook on each side for about 2 minutes.  
• Top with grade B maple syrup.