Gough's Gluten-Free Pumpkin Roll

Fresh produce isn't easy to come by at farmer's markets this time of year in Wisconsin.  By fortunately there are plenty of ways to preserve the harvest and thanks to canning and dehydrating, the market continues to offer locally-raised, pesticide-free produce year-round. 

Gough's Gorgeous Farm Goods offers a variety of their home-grown vegetables preserved through dehydration. This method maintains much of fresh produce's nutrition, is versatile, and takes up little space. It's likely you've never used dehydrated vegetables before, so the Gough family helps you along. They have developed numerous delicious (and creative) recipes that will help you incorporate more vegetables into your diet.  (And if you come to the market on the right day, you just might be offered a sample of a recent recipe.) Here is one of their original recipes for you-- a rolled pumpkin cake with cream cheese filling. 

Gough's Gluten-Free Pumpkin Roll

1 c. brown rice flour                                                        1/2 c. evaporated milk

1/2 c. sugar                                                                     4 eggs

1 t. baking soda                                                               1 t. lemon juice

3 t. baking powder                                                           1 T. powdered sugar

2 t. pumpkin pie spice                                                       1 (8 oz. pkg) cream cheese

1/2 oz. dehydrated pumpkin                                             1/4 c. butter (no substitutes)

1/2 c. boiling water                                                           1 c. powdered sugar

Preheat oven to 375 degrees.  Grease a 17x11x1 sheet (jelly roll) pan with butter (no substitutes) and dust with brown rice flour. (Alternatively, line the pan with parchment paper.)

Place dehydrated pumpkin (1 T & 1 t.) in a small bowl.  Add the 1/2 c. hot boiling water, stir until moist and set aside.

In a large mixing bowl, mix brown rice flour, sugar, baking soda, baking powder, and pumpkin pie spice.  Stir in eggs, evaporated milk, and lemon juice.  Add in pumpkin.  Pour mixture into prepared pan and spread mixture evenly.  Bake at 375 for 10 minutes or until cake springs back.

Lay a linen towel on the counter and sprinkle it with the 1 T. powdered sugar.  With a rubber spatula carefully loosen the cake from the pan and turn the cake onto the towel.  Carefully roll the towel up (from the short side) with the cake in it.  Place the cake (in towel) on a wire rack and let cool completely.

In a medium bowl, blend room temperature cream cheese and butter and powdered sugar with an electric mixer.  When the cake has cooled, unroll it, spread the filling, and roll it back up.

A few reasons you should give this dessert a try:

-it's easy but looks fancy

-it's a dessert that incorporates a vegetable for extra nutrition

-it's gluten-free for those with dietary restrictions

-it's lightly sweetened and not overly rich

Be sure to stop in to the Monroe Farmer's Market Winter Market, held on the third Saturday of the month from November to April.  The hours are 9-2 in the Masonic Temple on the north side of the downtown Square.