Savor the flavors of autumn with this Paleo Pumpkin Roll, which has a delectable spread of cinnamon molasses. This recipe is ideal for people with dietary restrictions because it is vegan and AIP compliant.
Ingredients: 1 cup pumpkin puree. 1/2 cup coconut flour. 1/4 cup maple syrup. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp ginger. 1/4 tsp salt. 1/4 cup coconut oil, melted. 1/2 cup coconut cream. 1 tbsp blackstrap molasses. 1/2 tsp cinnamon.
Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine pumpkin puree, coconut flour, maple syrup, spices, salt, and melted coconut oil. Mix until well combined. Spread the batter evenly onto a parchment-lined baking sheet. Bake for 12-15 minutes, or until the edges are golden brown and the center is set. While the pumpkin roll is baking, prepare the cinnamon molasses spread by mixing coconut cream, blackstrap molasses, and cinnamon in a small bowl. Once the pumpkin roll is done baking, remove it from the oven and let it cool slightly. Spread the cinnamon molasses spread evenly over the pumpkin roll. Carefully roll the pumpkin roll starting from one of the shorter ends, using the parchment paper to help lift and roll it tightly. Place the rolled pumpkin roll in the fridge to chill for at least 30 minutes before slicing and serving. Enjoy your Paleo Pumpkin Roll with Cinnamon Molasses Spread!
Prep Time: 20 minutes
Cook Time: 15 minutes
Rice 2018
