No grains, no dairy, no refined sugar Pumpkin Roll

 

My husband, Zach has never had a sweet tooth and desserts just aren’t his thing. But there is one dessert he looks forward to every Fall and it’s the pumpkin roll.

 

I love desserts and love all things pumpkin, so obviously I’ve always had a thing for the pumpkin roll, too. This year I wanted to recreate the pumpkin roll and make a healthier version of my husband’s beloved dessert.

 

This pumpkin roll has no grains and no refined sugar and it is so much healthier than the traditional pumpkin roll that is loaded with refined sugar and flour. This recipe even has a delicious dairy free option for those who cannot tolerate dairy (I actually prefer the dairy free version). And, it’s so, so good! No one will ever know it’s healthier ;)

 

True story: When I finished my masterpiece pumpkin roll, I put it in the fridge. Later that night, Zach went to get some water and the pumpkin roll fell out (so he says) and it was pretty much destroyed. I was able to salvage some pieces for the picture, but I couldn’t take a picture of the whole roll because it was a hot mess. My theory is that he did this on purpose so I would have to make another roll. I think I’m onto something, don’t you? ;)

 

Zach ended up getting his way and I made another pumpkin roll ;) This time, I made the maple whipped cream cheese filling. As you can see, my pumpkin roll did crack a bit on the top. It may do that as you roll it up, but don’t worry! If looks are very important to you and you don’t want any cracks showing, here’s a good and delicious option: You can save a little bit of filling and use it to frost the top of the roll with extra filling. You can also sprinkle some chopped nuts (yum!) on top of the icing topped roll to make it look extra special. You can also serve the pumpkin roll in 1 inch slices and no one will be able to tell it cracked. It’s so good, no one will care anyway ;)

 

 No grains, no dairy, no refined sugar PUMPKIN ROLL

10 servings

Ingredients:

 I ½ cups roasted pumpkin or 1 can of pumpkin

1/3 cup + 1 tablespoon pure maple syrup (you can sub pure honey, as well)

4 eggs

¼ cup coconut oil or butter or ghee

1 teaspoon pure vanilla extract

1/3 cup coconut flour 

1 heaping teaspoon baking soda

¼ teaspoon sea salt

1 tablespoon pumpkin pie spice

 

Dairy Free Maple Coconut Whipped Cream Filling:

2 cans of full fat coconut milk, chilled in the fridge for at least one night (do NOT use light coconut milk!)

1 tablespoon pure vanilla extract

4 tablespoons pure maple syrup (you can sub honey as well)

1 ½ teaspoon pumpkin pie spice or cinnamon

optional thickener: 1 tablespoon arrowroot powder

 

Cream Cheese Maple Whipped Filling:

1 8 ounce package cream cheese

4 ounces of butter or ghee

¼ cup pure maple syrup or honey

1 tablespoon pure vanilla extract

1 1/2 teaspoon pumpkin pie spice or cinnamon

DIRECTIONS:

 Preheat oven to 325. In a large bowl, mix together the pumpkin puree, maple syrup, eggs, vanilla and coconut oil. Mix together the coconut flour, baking soda, salt, and pumpkin spice. Combine the wet and dry ingredients together and stir until combined.

 Line a 15×10 jelly roll style pan with parchment paper (very important!). Let some parchment paper hang over the ends. Pour your pumpkin mixture into the pan. With a spatula, even out the mixture so it’s nice and flat in the pan. Bake for 30 minutes.

 Let cool for a few minutes. Don’t let it completely cool (also very important!). You still want it to be warm.

 This is the tricky part. Using your parchment paper, start with the small side of the pumpkin roll (the 10 inch side) and roll up with the parchment paper and all. Mine did crack at a few places, but that’s ok. Just roll it up nice and tight in the parchment paper and let it cool.

 Now it’s time to make the filling.

 Dairy free whipped filling directions:

Your coconut milk will whip the best when the cans are chilled in the fridge for at least one day. I also put my bowl and mixers in the freezer for at least an hour to help it along. Get just the cream out of the coconut milk can by pouring the water out. Dump the cream into your mixing bowl and mix in the rest of the filling ingredients. Whip until smooth and soft peaks have formed. Depending on your coconut milk, you may or may not need a thickener. The mixture without a thickener will also get harder in the fridge, so you do not need a thickener if you don’t want to add one. I did go ahead and added 1 tablespoon of arrowroot and it made it just the consistency that I was looking for.

 Cream cheese whipped filling directions, if you are using the dairy version:

Whip together ingredients until smooth and creamy – about 10 minutes.

 Once your roll is cool, unwrap and spread your filling all over it until there’s a nice layer on it. If you made the dairy free option, you will not use all the filling. Just spread a nice layer over the pumpkin and save the rest of the filling – you can use it on top of my oh so yummy grain free pumpkin pancakes recipe, in coffee as a special treat, on top of a sweet potato or squash, or just eat it right out of the bowl ;)

 Once the filling is spread all over, now it’s time to roll it back up. I used the parchment paper again to help aid me in making a nice tight roll. But, this time around, do NOT roll the parchment paper up with the roll. My roll did crack in a few places, but that’s ok. Just roll it up nice and tight. I also used some plastic wrap to get it even tighter and then you want to place in the fridge for at least an hour. Enjoy!

P.S. If your pumpkin roll cracks as you roll it up, see picture caption above for options you can do to mask the cracks! Even if it totally cracks all the way through, don’t sweat it – I got you covered ;)

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126 Responses to No grains, no dairy, no refined sugar Pumpkin Roll

  1. Cathy Carroll says:

    My husband’s favorite is the pumpkin roll, too! Usually we use holidays as our complete cheat day but I may just have to do a Paleo Thanksgiving and make this! It’s just the desserts that I end up cheating with. It’s pretty easy to have a healthy Thanksgiving minus the dessert part. This looks great!

    • Thanks, Cathy!! We used to use holidays as a complete cheat day, too, but there are just too many amazingly delicious, healthy, Paleo recipes out there now that make it easy. And we’d actually rather have the healthier version now anyway. Fresh tastes best and our taste buds have come to know the difference and can taste artifical or processed ingredients a mile away! I hope you get to make the pumpkin roll for you and your husband!

  2. R. Amedar says:

    This looks amazing!

  3. Liz says:

    My crossfit friends are going to love me forever when I bring this to them :D

  4. HLB says:

    Looks awesome!

  5. liz says:

    this is the very same recipe that i published, but cut in half!

    http://eatthecookie.wordpress.com/2010/11/19/pumpkin-roll/

  6. Moni says:

    I’m so glad to find this dairy free option, too. My little ones can’t have dairy and I’m always looking for good dairy free desserts that they can enjoy. They also can’t have almonds and I’m finding so many no grain recipes contain almond flour so this is such a great option for us. This looks delicious!

  7. Latisha says:

    Just the recipe I needed! I have a large part of my family who can’t have dairy and this will be the perfect Thanksgiving dessert for them. Thanks!

  8. Charlene says:

    yum yum yum yum and yum! I can’t wait to make this!

  9. Jeannie Miller says:

    I made this last night using the dairy free filling and it is so good! Mine cracked as well when I rolled it up the 2nd time, but I used your advice and didn’t even care. haha! I’m going to make another one for Thanksgiving and I’ll probably end up putting more filling on top because I’ll be serving it to dinner guests.

  10. Sharon St Andre says:

    I was wondering what size can of coconut milk do you use? I can’t wait to make this for my skeptical son…He will never know it is Paleo friendly!!

    • Hi Sharon! I use 2 13.66 oz (403 mL) cans of coconut milk. I’ve found that Thai Kitchen brand works the best for getting good whipped coconut cream. We also found that this tastes even better when it hangs out in the fridge for at least a day. Hope he likes it!!

  11. Linda says:

    So happy that this is dairy free! It’s been a struggle finding wholesome dairy free recipes this holiday! Thank you!

  12. Denise says:

    This is just the kind of dessert I’ve been looking for to take to Thanksgiving dinner. I have a quick question. What are the ounces for the coconut milk in the first filling recipe? The coconut milk at my local store comes in a carton and I want to use the right amount. I’m so glad I found your site. Thank you.

    • I use 2 cans that have 13.66 ounces (or 403 mL) in them each so you would want about 27 or 28 ounces total. So many of the cartons of coconut milk have so many added/other ingredients in them and are a very thin consistency – I’m not sure if they would whip. The cans of coconut milk have only coconut milk and water and I pour all the water out and just use the very thick coconut cream to whip. Hope that helps. Good luck!! Hope everyone loves it :) Happy Thanksgiving!

      • Denise says:

        Thank you. I will check a few other stores to see if I can get it in a can.

      • Denise says:

        I just finished making this and I am so pleased with the way it turned out. It smells so good. I can’t wait to taste it tomorrow. With your permission I would like to share your recipe (with a link to you) on my blog.
        Have a great Thanksgiving.

        • Hi Denise, I would be so honored if you would like to share the recipe! Thank you :D I’m also glad it turned out good for you – I hope you like it as much as I do! By the way, I just became a fan on facebook of your website – I adore your style!! Can’t wait to see what else you think up ;) Have a great day tomorrow!

  13. Pat says:

    Few questions… The can of pumpkin what size please. Also I have coconut cream in a jar so about how much would I need for this recipe. Hoping to make it later today so I hope you read these frequently. Thanks for the yummy recipe!

    • Hi Pat! You can use a 15 oz (425 g) can of pumpkin. This is purely a guess-timate on the coconut cream. But, I’m thinking I get about 3/4 of a cup of cream (after I dump the water out) per can of coconut milk. So I would try a cup and half of coconut cream for whipping. I’m thinking that would be plenty for the pumpkin roll. If it makes too much – that’s not really a bad thing ;) Good luck! Hope everyone loves it :D

  14. Pat says:

    @ Hermes not cool to promote your stuff here.

  15. Denise says:

    I’ll be making this this year. I have a son who needs to be grain free and I love baking with coconut flour. Thanks for the recipe!

    Not that I care, because I use maple syrup, but it is a refined processed sugar. The sap goes through a lengthy process to reach the bottle in the store. So the label refined sugar free” doesn’t really fit this.

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  18. Estefana Bucciero says:

    I made 2 of these last night and just snuck a bite. OMG! I can’t believe this doesn’t have flour in it or loads of sugar. My family is going to love this so much.

  19. Heriberto Gracy says:

    Just wanted to let you know that I made this for our Thanksgiving and it was a huge hit!!! No one could believe me that there was no flour in it and that it was the healthy version. I was told I had to make it every year for Thanksgiving now. Awesome awesome recipe!!!

  20. Nick s says:

    I’m making this as I type now. I have one question though, is maple syrup supposed to go in with the flour mixture or is it just in the filling?

    • Hi there! It goes in both the flour mixture and also a little bit goes in the filling, too. 1/3 cup + 1 additional Tablespoon goes in the flour mixture and 4 Tablespoons go in the whipped filling. Good luck!

      • Cassandra says:

        Hi, wondering if it is possible to make this egg free as well? My youngest is dairy, wheat and egg free. Do you think egg replacer by ener g would work?

        • Kalin says:

          I can’t see why you cant use an egg replacement I altered a German chocolate cake recipe for my nieces b-day and used egg re-placer so our cousins could have some and it worked just fine, just be sure to follow the directions for the egg on the package.

  21. Thanks like your No grains, no dairy, no refined sugar Pumpkin Roll | Primally Inspired

  22. Arlen Rutter says:

    I LOVED THIS PUMPKIN ROLL! I could eat it every day.

  23. Jenna says:

    I love this pumpkin roll recipe. THANK YOU! I made it for Turkey day and it was a huge hit. I could not find the recipe today to make it for Christmas and almost started freaking out. :)

    ps – by any chance can you add a print button for your recipes?

  24. Natasha says:

    Hi there,

    Yours is the firs recipe I have seen that offers using either xantham gum or arrowroot to thicken coconut whipped cream – and I am love with that idea! My question is: (I have arrowroot powder). Do you add the powder dry to the mix while whipping?

    • Hi Natasha! I whipped the coconut milk until it was the most whipped that it would be. Then I turned off my mixer and added the dry powder to the bowl and then continued whipping for a few minutes until it got thick enough to where I liked it. I hope that helps!

  25. Nora says:

    You state that the second time you roll the pumpkin roll with the filling , you roll it with the parchment paper, then cool it. . Do you remove the parchment from each serving after cutting ?

    • Hi Nora, The second time I use the parchment paper to help aid it along in the rolling procoess, but I do not roll it up with the parchment paper when the filling is in there. I hope that makes sense. I kind of just use the parchment paper to help roll it along. And then once it’s in a complete roll, you can either discard the parchment paper and wrap the roll in foil or plastic or you can just use the parchment paper as the wrap. Please let me know if you have any questions. I tried my best to explain it, but sometimes I am not so good with words and this was hard for me to explain :)

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  27. Jodi says:

    Anyone try this egg free? If do, what did/can you sub. Would flax seed slurry work?? :(

  28. melissa says:

    I’m new to the world of coconut milk. Do I buy sweetened or unsweetened?

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  30. launa says:

    I would like to make this… but what do you mean roasted pumpkin? I would Like to use real pumpkin instead of a can. :)

  31. marion ellis says:

    Hi Natasha, like your blog.
    We are vegan, could one substitute flax egg , or the commercial product ” no egg replacer ” ? It looks so good for special occasions .
    Thanks.

  32. LAUREN says:

    While the cake and frosting of this recipe is amazing… the assembly flopped big time. I was so excited to unroll the cake on the parchment paper… yet when i did, it was COMPLETELY stuck. I had to hand scrape all the filling off and just fill bowls with the cake and top with frosting. What did I do wrong? :(

  33. Sarah says:

    Can I use coconut cream instead of coconut milk? I get it in a small carton, it’s full cream. Thanks!

  34. Meg says:

    Soooo I was really excited to try this, but it doesn’t work. I got whole coconut milk as specified, but I hate to tell you there’s no cream in it….so now we have a thin sheet of pumpkin cake and a bowl of cinnamon flavored milk. I’m quite disappointed.

    • You need to refrigerate the can of coconut milk to get the cream to rise to the top – otherwise it’s just milk! When it’s refrigerated, the cream rises to the top and the water goes down below. You should get about a cup of cream per can.

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  38. Cinnamon says:

    This smells delish, but my cake broke apart into 4 pieces after the first roll :( I’m not even sure I can fill it… Did I need to bake it longer maybe?

    • Oh no, Cinnamon! When I first made this, mine cracked all the way through, but I just spread the filling on and rolled it up and you couldn’t even tell it cracked! Were you able to salvage it?

  39. Thanks for the great recipe Kelly. I made the filling with goat cheese. I shared it on my blog and lead readers back to your blog. You have a great site!
    http://lindacskitchentable.blogspot.com/2013/09/pumpkin-roll-with-goat-cheese-filling.html

  40. Kristen says:

    Thanks so much for sharing your recipe! My version didn’t look very pretty, but it tasted fantastic! It tasted a lot like pumpkin pie. Yum! It was my first time making any type of roll like this, grains or not, so I had a hard time rolling it. It just sort of pushed the filling forward as I was trying to roll it. Any tips for keeping the filling in there? We served it with more of the filling on top, so it didn’t matter all that much. The recipe is definitely a keeper! :)

  41. Kimberly says:

    Hi there! I saw this the other day and couldn’t resist trying it. It turned out wonderful and was so delicious! I did do something different though. I didn’t roll it. I baked it in a silicone 9×9 cake pan for 40 mins. I turned it out onto parchment paper then allowed it to cool. Once cool, I cut the cake in half, spread 1/2 of the cream on top then stacked the other piece of cake followed by another layer of the cream. I wish I had taken a picture to share! My family loved it! Now, I’m wondering how it might turn out if I switch up the pumpkin and pumpkin pie spice with applesauce and apple pie spice!

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  43. Heather says:

    So I am super new to the paleo/primal world. I am trying your pumpkin roll. I am crossing my fingers and toes hoping that it goes well. It at least is making the house smell amazing! Thanks for the recipe. If it doesn’t work, I can eat least make a yummy trifle right? :)

  44. Jay says:

    I like the idea of your thinking ” healthy “. You might want to know that artificial sweeteners are not good for you.
    Stevia, Splenda, Equal,.. etc., etc., are all of the Aspartame family. Aspartame is a chemically derived sweetener that produces mimic symptoms of M.S. and systemic Lupus in some folk.
    The inventor of Aspartame also makes contributions to gov’t organizations. The Senator that tried to Outlaw Aspartame is no longer involved in Gov’t.
    Let’s see now,… Sicken you with Aspartame and provide you with a pill to make you feel better. Hands seem to be in both pots don’t ya think?
    Just sayin’

    Love your recipe,… but please promote natural sugar,… We’ll all live better.

    • Wait, I’m confused! I never ever use artificial sugar in my recipes. Ever. And I totally agree with what you said, which is why I never use them. Where do you see that I use them? I only use pure raw honey and pure maple syrup!

  45. Jon says:

    The recipe looks great! Just one problem I have, though, is that I can’t use tree coconut flour because of allergies. Are there any other substitutes I could use?

    • Angela P says:

      I was wondering the same thing. Can rice flour be used?

      • Hi Jon and Angela, Coconut flour is such a dense flour and doesn’t substitute easily or well. I wish there was an easy substitution I could give you, but there is not. As a general rule, you need 2/3 more other flour and less liquid and eggs than the coconut flour recipe calls for.

  46. Chrissy R says:

    I have been experimenting with cooking primal and I bet if you added some tapioca flour, it would stop the cake from cracking. Through my experiements, I noticed that the nut flours cannot “stick” together as they are lacking a gluten-like substance. Tapioca starch is Primal-approved and gellifies when it cooks, so it simulates the structure that gluten would provide in traditional grain-based recipes. Ratios are typically 1-1 for the flours, and the best brand to use is Ener-G Tapioca Flour.

  47. jw says:

    i just made this today but used applesauce instead of eggs. it tastes delicious and didnt have many cracks, but the texture is a bit gooey, kind of like pumpkin pie. i feel like it should have gotten a little stiffer, but i am guessing that is because of the applesauce?? however, the whip cream is amazing, was eating it right out of the bowl haha. thanks for the recipe! will make again, but might try a different egg substitute next time.

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  52. Kimberly says:

    Hi, I’m looking forward to making this, but have a quick question. I don’t see where it says to add the maple syrup with the cake part of the roll. Can I assume it goes in with the pumpkin and other wet ingredients?

  53. Sara says:

    Like several others, I made this recipe according to the directions and it was an utter failure. When I went to unroll the roll part it had become soggy when cooling and the parchment paper was stuck to it. I also was unable to get the coconut cream to whip. I ended up scooping the soggy roll part into a casserole dish and topping it was the creamy (not whipped) filling on top of the roll part and it was like a pudding. I’m super bummed this didn’t work and I’d love to know what went wrong. Thanks.

  54. Crystal says:

    I realized when I came home from the store that I bought organic pumpkin pie filling instead of plain canned pumpkin. Will this work?

  55. Ren-Ren says:

    Just made the dairy version of this (in an attempt to get my hubby to have some–he’s not a coconut milk fan). The batter was super good! But a recommendation to anyone else who plans to make the dairy version–you should probably use unsalted butter. I used salted and my roll definitely ended up a bit too savory >_<; Oh well, just means I have to try again! :)

  56. Cheryl Wade says:

    Why not let the cake cool, spread the filling and then roll? Why does it have to be rolled twice? Due to sticking on the parchment paper? Really love your website and hands on involvement.

  57. Cheryl Wade says:

    Unsure why the cake part has to be rolled twice?

  58. Cheryl Wade says:

    This was super easy, but the roll itself is very thin – not like in the picture, and much lighter in color. Maybe I spread it too thin on the jelly roll? 1/3 c. flour still seems like not enough. Serving it for a baby shower & the bits I tasted were delicious. Thank you for coming up with this recipe & sharing it. I will make it again.

  59. Brendalee says:

    I can hardly wait to make this. I’m completely off of sugar, refined or otherwise. I recently tried coconut nectar and while it’s still ‘sugar’ the glycemic index is very low and I didn’t have much of an adverse effect. I would like to try the recipe without the honey or the coconut nectar. In your opinion could I substitute xylitol and if so do have any idea how? I’ve never baked much before and now that I have so many restrictions I’m totally at a loss sometimes. In any event I am so looking forward to trying this for my husband’s birthday. I’ll give the coconut nectar a go.

    Thanks!

    P.S. I’m really enjoying your blog! :)

  60. Erika says:

    Loved it! I made the ‘with dairy’ version, and we love it! I actually have been eating it for breakfast! Gotta have a break from eggs once in a while, right?! :P
    Thanks!! :)
    PS- this was the first roll I’ve ever made, and I was a little scared that it would be a disaster! But the recipe and directions are perfect, and mine didn’t even crack! :)

  61. Natalie says:

    Is there nutritional facts posted any where

  62. Debbie Percelay says:

    This dessert was AMAZING! I would NEVER think this is a dish that is in anyway made for a specialized diet. I’m following SCD/low FODMAPS, so I made just a few adjustments. It was truly delicious. I shared this with 3 of my neighbors as well as my parents. I was told it is a real signature dish and it was suggested I open a bakery! Thank you for an amazing recipe. I can’t say enough good things about this! You have a new follower! I wish I could include a picture of my pumpkin roll…it looked great. It hardly cracked at all, but I wanted to have extra whipped coconut cream so I spread it on the outside and then added roasted pecan pieces to add a bit of crunch.

  63. sandy says:

    Where is the dairy free filling recipe. I don’t see it. Just the one with cream cheese.

    Thank you.

  64. Jen says:

    Made it, it rocks and today I will TRY the same basic principle but with applesauce to make a caramel apple roll with pecans. Wish I could hurry it along:) Your recipes ALWAYS rock! Thanks for this yummy one!!!

  65. Rachel says:

    Thank you!!! This is so wonderful, I mad the dairy version and absolutely perfect!!! I just love being able to have a dessert that I feel good feeding to my family. It is kid approved!

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  67. Kim says:

    Crazy question, if using ghee, do you melt it first, then measure?

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  69. Angie says:

    Dairy free…. but it has cream cheese!!! What’s with that?

  70. DeDe says:

    It looks wonderful. I would like to see a link to print your recipes. Thanks.

  71. Alba says:

    I’m confused, isn’t cream cheese dairy? It looks yummy, but wanted to clarify first.

    Thanks!

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  75. Pam says:

    I made this last year several times, and I LOVE, LOVE, LOVE IT!!!!!!
    I have not been able to eat anything with a semblence of a “normal” baked good for 16 years. The texture of this is amazing and so normal!! And I love that the ingredients are all nourishing!!! The flavors, yummy!!!!!!
    This is a win/win in every way!!
    THANK YOU for this recipe!!!

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  77. Sam Hammer says:

    I am making this for a friend who is deathly allergic to dairy (she posed the link for me). I am hoping that I can adjust the recipe for high altitude. Has anyone ever made this at high altitude?

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