Perfect Gluten-Free Pumpkin Roll (Grain-Free, Dairy-Free Option

• Vegetarian

• Produce

  • 2/3 cup Pumpkin, canned

• Refrigerated

  • 3 Eggs

• Pasta & Grains

  • 3 tbsp Buckwheat groats

• Baking & Spices

  • 1/4 cup Almond flour
  • 5/16 cup Arrowroot powder
  • 1 tsp Baking soda
  • 3/4 tsp Cinnamon
  • 1 Powdered sugar
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 tbsp Butter
  • 8 oz Cream cheese

Found on meaningfuleats.com

Description

Ingredients

• 3 tablespoons buckwheat groats
• 1/4 cup blanched almond flour
• 1/4 cup + 1 tablespoon arrowroot powder
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 3 eggs
• 2/3 cup canned pumpkin
• powdered sugar for sprinkling
• 8 ounces cream cheese, room temperature (see note for dairy-free)
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• 1 cup powdered sugar

Directions

• Preheat the oven to 350F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.
• In the jar of a high-speed blender, grind the buckwheat groats into a very fine flour. If your blender needs more in it to grind a flour, add more buckwheat groats and grind, then measure out 3 tablespoons of the flour. In a medium mixing bowl, combine the buckwheat flour, almond flour, arrowroot powder, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.
• Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.
• Lay a large tea towel on the counter top (it is best to use a thin towel without any texture – a tea towel or similar towel works best). Starting at one of the short ends, spread a thick dusting of powdered sugar all over the towel.
• When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the parchment paper is on the top. It is best to turn it out right on the short edge of the towel. Peel off the parchment paper. Starting at the short end near the edge, roll the pumpkin cake up with the towel to cool.
• While the roll is cooling, make the filling. Using a hand or stand mixer, whip the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for about an hour before serving. The roll will be good in the refrigerator for up to 2 days.

Nutrition