Recipes

Vanilla Almond Roll

    • A new take on an old tradition
      • Yield:
      • Makes 10 servings
      • Ingredients:
        • ¾ Cup Arrowhead Mills® Pastry Flour
        • ¼ Cup Arrowhead Mills® Oat Flour
        • 1 Cup organic brown sugar
        • 3 eggs, or egg replacer equivalent
        • ¹⁄3 Cup water
        • 1 teaspoon almond extract
        • 1 teaspoon baking powder
        • ½ teaspoon sea salt
        • 1 Tablespoon canola oil
        • 1 3.4 ounce packet vanilla pudding
        • 1 Cup milk or soy milk
        • ¹⁄3 Cup sliced almonds, toasted
      • Directions:
        1. Preheat oven to 375°F.
        2. Line cookie sheet with wax paper or aluminum foil.
        3. Spray generously with baking spray.
        4. Prepare vanilla pudding with one cup milk, and let cool.
        5. In large mixing bowl, beat eggs on high speed for 4-5 minutes, until thick and frothy.
        6. Gradually add sugar, almond extract and water, beating additional two minutes.
        7. Add remaining ingredients and beat until smooth.
        8. Pour into prepared baking sheet and bake for 15-18 minutes or until done.
        9. Remove from oven, sprinkle liberally with powered sugar and invert carefully onto clean dish cloth.
        10. While cake is still warm, roll up gently with cloth, starting at shorter end of cake.
        11. Unroll cake gently and spread with pudding.
        12. Sprinkle with toasted almonds, roll back up, and refrigerate for at least 30 minutes before cutting.