![]() This is a family recipe that we enjoy making every holiday season! 3 eggs * I did 2 flax eggs of 2 T. ground Flax seed with 1/3 C water- let sit- and 3 T applesauce 1 C sugar 2/3 C pumpkin 2 t. cinnamon 1 t. pumpkin pie spice 3/4 C. All-purpose flour* To make wheat free substitute with 3/4 C rice baking mix 1 t. baking powder 1/4 t. salt 1/2 t. nutmeg 3/4 C chopped walnuts Grease and place wax paper in a 15 1/2" x 10 1/2" inch jelly roll pan, Preheat oven to 375° F. Beat eggs until think. Gradually beat in sugar, then add all the pumpkin all at once. Mix dry ingredients together. Add to the egg mixture. Beat until smooth, fold in chopped nuts. Pour into prepared pan. Bake until cake tests done, about 12-15 minutes. Loosed edges and immediately turn upside down onto a towel sprinkle with powder sugar. Carefully peel off wax paper. Roll towel and cake together from short end. Let cool. Filling 1 pkg (8 oz.) cream cheese, softened 1 C powder sugar 2 T. butter Beat until smooth. Unroll cake. Spread filling onto cooled cake and re-roll. Sprinkle top with powder sugar. Keep refrigerated and covered. Best when prepared a day ahead so flavors blend.
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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