I baked my very first pumpkin roll. I chose this recipe from Primally Inspired. It has a dairy free filling option - it was important to me to make that version and avoid the cream cheese. However, I struggled with that part. It seems that the brand of coconut milk REALLY matters. I bought the brand A Taste of Thai first and it wouldn't set up. It was delicious, but not solid at all. I scrapped that version (saved it to use in my fall version of bulletproof coffee) and started again. I made a second trip to the store! to buy another can of coconut milk. This time I got the LAST can of full fat Thai Kitchen coconut milk and it set up right away. Whew! My pumpkin roll cracked and and the filling was thin - but it was soo delicious. The perfect way to celebrate my friend's upcoming birthday!
- Breakfast: Leftover pulled pork on lettuce.
- Lunch and snack: I wasn't terribly hungry, but I munched on cashews and carrots mid day, plus a handful of baby tomatoes.
- Dinner: two sausage patties (nitrate free, locally sourced) with brussel sprouts, green beans and tomatoes. I ate half of this and have the other half as leftovers!