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Saturday, September 6, 2014

THM Pumpkin Roll

Ingredients:
**optional powdered (ground up) stevia or xylitol for sprinkling
3/4 cup oat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons pumpkin pie spice
3 large eggs, room temperature
1/4 cup truvia or 3 donks stevia
2/3 cup pure pumpkin 


For the cream cheese filling:
8 oz. cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
optional 1 cup powder stevia, grinded
2 tablespoons vanilla


Directions:Preheat oven to 375 degrees F. oil a jelly roll pan or cookie sheet with coconut oil, line with parchment paper leaving some hanging over the edge, then generously oil the paper again. On a flat surface, lay down a thin, clean kitchen towel (sprinkle with powered stevia or xylitol Optional ) set aside.

In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In another bowl, using an electric hand mixer, beat together eggs and truvia on medium speed. Add pumpkin and beat until combined. Using a spoon, slowly stir in flour mixture until blended and no streaks remain. 

*if using a cookie sheet I make 2 batches
Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until center is done and edges start to pull away from the sides of the pan.
Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel. Gently peel off the parchment paper and discard. Then, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.
In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese, butter, (and powdered stevia optional) until smooth and creamy. Add vanilla and beat until incorporated.
Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, wrap in plastic wrap and refrigerate or freeze for at least one hour before serving. 

*Tip: For clean slices, use a piece of dental floss or string: place the string underneath the roll, then, bring up the sides and criss-cross to make the cut.
**Note: If you don't have a jelly roll pan, a 10x15 inch rimmed cookie sheet works just fine.

11 comments:

  1. This....is...AMAZING!!!!!! Thank you from me to you!

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  2. Is a double batch needed for the 10x15 pan?

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  3. Is this S or E? Is oat flour ground up oats?

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  4. This looks yummy! does this freeze well?

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  5. I can't do oats - do you think it's worth trying this recipe with either coconut or almond flour? :)

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  6. Just checking, is the vanilla supposed to be in teaspoons? I just made it twice and using tablespoons makes the vanilla way overpowering and the filling tastes awful. Help!

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    1. I changed it to teaspoons when I made it, too! :)

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  7. Do you really use 1 cup of powdered stevia in the filling? Stevia usually has to be used in tiny amounts or it will be so bitter you can't stand it. I'm going to assume you really meant a sweetener like Truvia, and even at that, I'll cut it back just to be safe. But I would really like to know what *you* do. Thanks!

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  8. How is this THM with pumpkin having carbs and cream cheese and butter having fat? Help me understand...

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    1. From my understanding pumpkin is fuel pull meaning you can use it in either setting. I was at first more concerned about the oat flour (carb) and cream cheese. I calculated the 3/4 cup only has 38 g carbs so if it were sliced into 10 slices then that would only be 3.8g carbs so it works as an S.

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