Is anyone else excited for the Holidays besides me? This weekend we put up some decorations and got a tree – and then at some point this week we can finish with hanging the ornaments. I think it’s just a fun time of year! My husband and I just purchased our first home this summer and so this will be our first Christmas together in our new home. We are excited to start some new traditions with our families. What are some that you have?
Some blogger friends and I have teamed up to bring you not just one, but “12 Days of Christmas” Holiday Recipes for you! I’m Day 3! Head on over to facebook to check out the rest! They are all awesome and you’re going to want to make every one them! Happy Holidays!
- 3/4 cup + 2 tablespoons almond flour
- 3 eggs, separated
- 1/3 cup honey or maple syrup
- 1/4 cup black strap molasses
- 2 teaspoons coconut oil, melted + some for greasing pan
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 can full fat coconut milk, refrigerated at least 24 hours
- damp kitchen towel
- optional: vanilla extract
1. Line a 13 X 9 inch pan with a silpat or parchment paper. Grease well with coconut oil.
2. Preheat the oven to 375 degrees. Make sure your coconut milk has been refrigerated at least 24 hours at this point.
3. Separate the egg yolks from the egg whites. I love this one because it hangs on the edge of my mixing bowl!
4. Set aside egg yolks.
5. In an electric mixer, whip egg whites until fluffy (3-4 minutes on high).
6. While eggs are whipping, whisk eggs until thickened (about a minute).
7. Add in honey, molasses and melted coconut oil. Mix well.
8. Add in baking powder, cinnamon, and ginger. Mix well.
9. When egg whites are done, add them to the egg yolks and gently fold in. Do not over mix. The batter needs to be fluffy and springy so it is easy to roll.
10. Spread batter evenly onto the greased pan.
11. Put batter in the oven for 11 minutes.
12. While the batter is in the oven, take out coconut milk. Flip the can upside down so that the coconut water drains to the top (you won’t be using the coconut water, but can save it for a smoothie)!
13. Open the can with a can opener and drain off the coconut water.
14. For the whip cream, you can use an electric hand mixer, or a stand mixer (like the egg whites). Whip until fluffy. You can also add in vanilla extract (1-2 tablespoons) or cinnamon for extra flavor! Yummy! Set in the refrigerator until ready to use.
15. When the cake is ready to come out of the oven, take it out and set the timer for 3 minutes. This is how much time it needs to cool.
16. Dampen the towel with some water (not too wet, though).
17. Place tea towel down on the counter. Holding onto the parchment paper edges, carefully flip over the cake onto the towel and gently peel off the Silpat or parchment paper.
18. Carefully and gently, using the tea towel, roll up the cake. The towel will help hold the rolled shape as it cools.
19. Allow to cool completely.
20. When the cake roll has cooled, slowly unroll it (hopefully there will not be any cracking)! I moved mine back to the parchment paper at this point, so that it wasn’t on the towel anymore.
21. Using a spatula, spread out the coconut whip cream, leaving about 1-2 inches around the edges (you’ll use the leftovers for covering the outside of the roll).
22. Roll the cake back up, without the towel this time.
23. Use remaining whip cream to cover the outside of the roll. I also used a fork to drag lightly down the top and the slides to make it look more like a ‘log’.
24. Voila! You have a beautiful Gingerbread Roll, perfect for any party or holiday event – or to enjoy on your own!!
Nutritional Information: Calories: 198 Fiber: 1g Sugar: 15g
Grain Free Gingerbread Roll
gluten free, paleo