Monday, September 30, 2013

Pumpkin Roll with Goat Cheese Filling

It's officially Fall. How do I know this? I know this because Starbucks started offering Pumpkin Spice Latte. Yummo. You can find my adaptation of SB Frappacino here. Pumpkins are in abundance here in Indiana this fall. Here is my blog entry for processing a pie pumpkin. Putting a few bags of pumpkin pulp in the freezer is easy and so much more economical then purchasing canned. This recipe is easy and can be made without causing chaos in the kitchen. It is full of good nutrition and real food. No grains, nut free and no refined sugars.
It gets the taste test of approval from all who have tasted it. I cant forget to give credit to the original recipe source. You can see that here at Primally Inspired. Check out Kelly's blog.

Pumpkin Roll with Goat Cheese Filling

  • 1 1/2 cup pumpkin pulp
  • 1/2 scant, cup maple syrup, agave or coconut nectar
  • 4 eggs
  • 1/4 cup coconut oil/ghee or coconut oil or ghee
  • 1 tsp vanilla extract
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 Tbls pumpkin pie spice

Goat Cheese filling
  • 8 oz whipped chevre goat cheese
  • 1/4 cup ghee or softened butter
  • 1/3 cup maple syrup
  • 1 Tbls vanilla extract
  • 1 1/2 tsp pumpkin pie spice

  1. Preheat oven to 325 degrees.
  2. Line 10X15 jelly roll pan with parchment paper making sure parchment paper overlaps the end of pan.
  3. In large bowl mix pumpkin, maple syrup, eggs, coconut oil/ghee, and vanilla using hand mixer.
  4. In small bowl mix flour, soda, salt and spice.
  5. Pour dry ingredients into the pumpkin mixture. 
  6. Incorporate completely.
  7. Pour over parchment paper using a spatula to spread evenly.
  8. Bake for 30 minutes.
  9. While cake is baking make filling.
  10. In small bowl add goat cheese, ghee, maple syrup, vanilla and spice and mix until well blended, set aside until cake is cooled.
  11. Remove from oven and let cool about 10 minutes.
  12. Using parchment paper roll the cake from the short end and let cool for about an hour.
  13. Once cake is cooled, unroll and spread goat cheese filling and roll.
  14. Don't worry about cracks in the cake as it will all come together when you roll it up with the filling inside.
  15. Cover and store in refrigerator.
This slices beautifully.
This will be a regular treat for Thanksgiving and Christmas.
What's your favorite fall dessert?

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