1 Cup Sugar
2/3 Cup Pumpkin
1 Tb Lemon Juice
3/4 C Brown Rice Flour mix
1/2 tsp Ginger
1/2 tsp nutmeg
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Salt
Preheat oven to 375. Beat 3 eggs for 3 minutes, until frothy. Gradually add the sugar, pumpkin, and lemon juice. In another bowl mix the dry ingredients. Fold the dry mixture into the pumpkin mixture. Lay some parchment paper over a jelly roll pan, or cookie pan. Dust with a little brown rice flour. Pour mixture onto the parchment paper. Sprinkle 1 Cup chopped pecan on top (optional). Bake for 15-20 mins. Turn upside down onto a dish towel sprinkled with a little powdered sugar. Sprinkle some powdered sugar on top and carefully roll it up in the dish towel. Cool in fridge for about 15 mins. Unroll and frost. Then roll back up (without the dishtowel), and cover with saran wrap. Store in fridge.
And ENJOY!
Filling
1 cup Powdered Sugar
6 oz Cream Cheese
4 Tb butter
1/2 tsp vanilla
Beat until spreadable. Spread in roll and roll back up.
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