This Paleo Pumpkin Roll is a grain free version of the classic dessert. Tender cake and a creamy filling that is gluten free, dairy free, and naturally sweetened.
– In a bowl, combine the almond flour, coconut flour, coconut sugar, baking sda, salt, cinnamon, pumpkin pie spice and gelatin. Stir to mix. In a medium bowl, combine eggs and pumpkin. Add it into the dry mixture and stir. Spread onto prepared sheet tray. Bake.
– Make the filling. Drain the cashews and add them to a high powdered blender. Add in other ingredients. Blend on high. Scoop into a bowl and place in the fridge.
– Lay a tea towel and then fresh piece of parchment paper on a large cutting board. Carefully flip the cake. Roll the cake from the shorter end, going slow. Let cool, until it's not hot.