WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, September 14, 2015

Maple Glazed Sweet Potato Roll(Gluten free, corn free, soy free, dairy free,nut free)



It is that time of year- Pumpkin everything!


Unfortunately no pumpkin for Abby, on a positive she does very well with sweet potato's and yams.


Sweet potato bakes a little differently then pumpkin, but does offer a nice moist cake and with the right spice it is a terrific substitution. The one problem I cannot seem to get past is that this cake cracks much worse then a roll cake that doesn't have sweet potato. Still doesn't stop me from trying, and it really does taste amazing! :-) Reminds us of pumpkin but also a nice rich piece of carrot cake.. So, we will take ugly!


Definitely a fall recipe we will make again.


Maple Glazed Sweet Potato Roll:



(Cake)
1/4 cup corn free(make yourself to ensure cornfree)powdered sugar (to sprinkle on towel)
3/4 cup gluten free all-purpose flour
1/2 teaspoon guar gum(don't skip, even with it tends to crack)
1/2 teaspoon homemade baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger(or cinnamon)
1/2 teaspoon ground cloves
1/4 teaspoon salt(safe for you, we use pink himalayan and grind it)
3 large eggs
1 cup C&H organic cane granulated sugar
2/3 cup mashed organic sweet potato(peel,boil until very tender and mash until smooth)

(filling)
Homemade Coconut yogurt
corn-free powdered sugar
vanilla extract(homemade)

(Glaze)
1/2 cup corn-free powdered sugar
1-2 tablespoons maple syrup(add until it is glaze consistency)
(garnish with roasted and salted chickpeas if you would like a crunch and the salt is a terrific contrast!)


Preheat oven oven to 375° F. Use a 15 x 10-inch jelly-roll pan(a full sized cookie sheet works!)and line with parchment paper. Grease the paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and leave towel on the counter for when the cake comes out of the oven.

Combine GF flour, guar gum, baking powder, baking soda, ginger, cloves and salt in small bowl. Beat eggs and organic granulated sugar in large mixing bowl until thick. Blend in the sweet potato puree. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately flip cake onto towel. Carefully peel off paper. Roll up cake and towel together,(roll the short side,not length wise). Allow to cool completely.

Filling:

I lightly sweetened some thick coconut yogurt and added a bit of homemade vanilla extract. I carefully unrolled and spread with filling and gently rolled it back up. You could spread softened homemade coconut ice cream, or maybe a caramel filling?

Glaze:

Combine powdered sugar and maple syrup - drizzle(or flood!) the top of the filled cake. Garnish with roasted chickpeas if you wish.



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