Chestnut Date Pumpkin Roll

I bought a can of chestnuts at Whole Foods in the fall.

I have been thinking about how I will use them for months.

Thoughts have been for stuffing, pumpkin soup, chestnut crumble and finally healthy icing.

Pumpkin roll:

1/4 cup powdered sugar for towel

Combine Dry ingredients:

3/4 cup flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon and cloves

1/4 tsp. salt

Then add wet:

3 eggs

1 cup sugar

2/3 cup pumpkin puree (Our very own cheese pumpkin)

Grease and flour 15x10 jelly roll pan

Bake 375F for 11 to 15 minutes.

Let cool 10 minutes. Then flip onto a tea towel dusted heavily with powdered sugar and roll while still warm.

Let cool while you prepare icing.

Chestnut date Filling:

Puree dates that have been soaked for a day in hot water

Puree canned chestnuts

I have leftover purees in fridge to add to something else.

Place in food processor:

1/2 cup each pureed dates and pureed chestnuts

add 1/3 cup cottage cheese and process till smooth

add 2 tbs. melted butter and 2 tbs. melted coconut oil

1 tsp. vanilla

then add 1 cup powdered sugar (optional)

Unroll towel with cake.

Spread icing evenly.

Re roll and refrigerate on a plate.