This weekend my husband, Jake, and I celebrated our one year wedding anniversary. We went back to the same Cape Cod beach we were married on, and had a lovely lunch by the same cafe that catered our wedding (Sesuit Harbor Cafe, you will not find better seafood on the Cape). The weather was beautiful, just like this time last year. We had an amazing day and we look upon it so fondly. It couldn’t have been any more perfect. I am truly blessed with such a wonderful husband.
Anyways…. Are you sick of pumpkin yet? Me either. These went fast in my house last week. Didn’t last very long. If it doesn’t make it to Monday when I can bring the extras to work, I know they were especially yummy.
Makes 14 rolls
Inspired by Almonds & Avocados
for the pumpkin rolls
- 1 cup almond flour (or ground almonds)
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/4 cup pumpkin puree
- 1/4 cup coconut oil (room temperature)
- 2 tablespoons maple syrup or honey
- 2 teaspoons baking powder
- 1/2 tablespoon vanilla extract
for the filling:
- 2/3 cup cranberries (or other dried fruit of your choice)
- 3 tablespoons maple syrup or honey
- 1 tablespoon cinnamon
topping (if desired):
- chopped walnuts or pecans
1. Preheat your oven to 350 degrees F.
2. Mix almond flour, sorghum flour, tapioca flour and baking soda together in a bowl.
3. Mix the pumpkin puree, coconut oil, honey and vanilla extract in a separate bowl (room temperate coconut oil highly recommended for the best consistency).
5. Mix the wet and dry ingredients together until you have a large ball of dough.
6. Roll out the dough into a large rectangle onto a piece of parchment paper or Silipat (a small amount of any kind of flour placed down on the parchment paper first will help to keep the dough from sticking to the rolling pin). The rolls work best when it is thinned out to around 1/4 inch thick.
6. Buzz cranberries, honey/maple syrup and cinnamon in a food processor until smooth.
7. Spread the filling out onto the dough, leaving an inch around all sides of your large dough rectangle.
8. Slowly and carefully roll the dough. You can use the parchment paper as a guide by lifting it as you roll the dough.
9. Using a sharp knife, cut the dough into 2-3 inch thick rolls.
10. Place rolls down onto the parchment paper or Silipat (on a cookie sheet if desired) 2 inches apart from each other. Add nuts if desired.
11. Bake rolls in the oven for 18 minutes (they will begin to brown on the edges when they are fully cooked).
12. Allow to cool 10-15 minutes before serving.
*note: rolls will be more crunchy than soft
Nutritional Information: Calories: 147 Fiber: 2g Sugar: 10g