Paleo Pumpkin Roll

Ingredients

• ½ Cup Carrington Farms Cassava Flour
• ⅜ Cup Carrington Farm Xanthum Gum
• ⅛ cup Carrington Farms Coconut Flour
• 2 tsp pumpkin pie spice
• ½ Cup coconut sugar
• 3 large egg whites, room temperature
• ⅛ tsp cream of tartar
• 1 tbsp maple syrup
• 3 large eggs, room temperature
• ½ cup pumpkin puree

Directions

1. Preheat the oven to 425 degrees. Grease and line a pan (10.5'' x 15.5'') with parchment paper and grease the top of parchment paper (we suggest using Carrington Farms Coconut Oil Cooking Spray).
2. Sift together cassava flour, xanthum gum, coconut flour, and pumpkin pie spice. Add in coconut sugar and whisk to combine.
3. In a bowl, whip the egg whites until combined and a little frothy. Add in cream of tartar and whip on high speed until soft peaks form. Add in the maple syrup and beat on high until stiff peaks form.
4. Beat eggs and pumpkin puree on medium speed. Add in the flour mixture and beat until well incorporated.
5. Fold in the egg whites into flour mixture
6. Pour the mixture onto the pan and spread evenly. Bake for 10-13 minutes.

For the whipped coconut cream:

Ingredients

• 2 cans full-fat coconut cream
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Directions

1. Place the coconut milk in the refrigerator for 24-48 hours. After sitting in the refrigerator, the cream will have separated from the water and risen to the top. Flip the cans upside down and open the can from the bottom. Drain the water from the can, leaving behind only the cream portion
2. Place the coconut cream into a bowl. Using a whisk or hand mixer whip on high speed for 3 minutes until thick and voluminous. Add in the maple syrup, vanilla extract, and pumpkin pie spice and whip again on high until fluffy.