Healthy Pumpkin Roll
This pumpkin roll has all the spice and everything nice!
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!
What's your favorite holiday treat? We can make a healthier version that's just as tasty!