Rolling stone magazine has compiled a pumpkin roll recipe which features a combination of all-purpose flour, water, salt, cinnamon, sugar, and nutmeg.
The recipe is available for a limited time at rolling stonemagazine.com.
“It is a great pumpkin roll, with a nutty and spicy flavor,” Rollers Magazine’s Julie Brown said.
“If you are in the mood for a hearty meal, it’s a fantastic choice.
The pumpkin and the spice combine to make a fantastic dish.”
The recipe comes together so quickly, you can whip up a batch in about five minutes, which is enough time to enjoy a warm and hearty meal.
“Rollers Magazine says the recipe will also satisfy your “nutty and spice” craving.
Here are the ingredients:Flour – 1 1/4 cups of 1-1/2 cup ground oats (or other whole grain flour)1/4 cup salt1 tsp ground cinnamon1 tsp sugar1 tsp nutmeg (or to taste)1 cup water (or 1 cup water + 2 cups water)2 Tbsp honey (or more to taste, to taste.)
Optional: 1 Tbsp olive oil1 Tbsp unsalted butter (for frying)Directions:Preheat oven to 375°F.
In a large bowl, whisk together the dry ingredients.
Add the wet ingredients.
Place the batter in a 9 x 13-inch baking dish.
Place the baking dish over the top of a rimmed baking sheet, leaving an inch of space.
Bake for about 25 minutes, until the top is lightly browned and the center is golden.
Remove from oven and cool completely.
Remove the pan from the oven and cut into 8-9 slices.
Top each slice with a tablespoon of pumpkin puree.
(If you’re feeling fancy, try cutting into small pieces and using a fork for a more authentic pie.)
Top each slice of pumpkin with 1/2 tsp of cinnamon and 1/3 tsp of salt.
(Make sure you mix them well!)
The filling should be thick enough to fill a pumpkin pie plate.
Rollers Magazines pumpkin roll is a winner and the recipe can be made ahead of time to keep it on hand in the fridge.
The recipe is also a great vegan option for a quick and easy dinner.
Rolls Magazines Pumpkin Roll Recipe:1/3 cup almond flour (or gluten-free)1 tsp baking powder1 tsp salt1/8 tsp ground cloves1/16 tsp ground ginger1 tsp olive oil (or butter)2 cups all-Purpose Flour (or whole grain)1 1/8 cups water (2 cups + 2 tsp)1 TBS honey (optional)Directories:Rolls Magazine (RollsMagazines.com) Recipe (RollingsMagazine.com/recipe)