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Pumpkin Roll

11/11/2019

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Ingredients
Dry:
1/4 cup Tapioca Flour
1/4 cup Arrowroot Flour
1/4 cup Rice Flour
1/3 cup Raw Cane Sugar
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Baking Soda
1/2 tsp Baking Powder



​Wet:

4 large eggs
1 cup Pumpkin, canned
​
F
illing:
8 oz Cream Cheese
6 tbsp Salted Butter
1 tsp Vanilla Extract
​3 tbsp Honey

Directions:
​
​Cake:
  • Preheat the oven to 350 °F and grease a 10x15 jelly-roll pan.
  • Mix dry ingredients and wet ingredients ingredients in separate bowls. 
  • Combine dry and wet ingredients and pour into pan.
  • Bake in oven for 15 minutes.
  • Once done, immediately turn out cake onto dish towel and roll up starting with the narrow end and cool on wire rack. 
Filling:  
  • Allow cream cheese and butter to come to room temperature while you are preparing cake.  Once softened, mix cream cheese, softened butter, vanilla and honey together until creamy.
  • Once cake is cool, unroll and spread cream cheese mixture evenly over surface.  
  • Roll back up and wrap in plastic wrap to refrigerate.  
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    Author

    Sarah Burnett obtained her M.S. in foods and nutrition and is a Registered and Licensed Dietitian.  She lives with her family on a small  pasture-based farm in the  mountains of north Georgia.  Working directly with her food has profoundly effected her views on nutrition and solidified her feeling that REAL, whole foods are essential in nourishing and repairing our bodies.  You can read more about her nutrition journey here.  Best of luck on your  whole food, whole body, approach to health!

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