Vanilla-Almond Roll

Makes 10 servings

Ingredients

• 3/4 cup Arrowhead Mills® Pastry Flour
• 1/4 cup Arrowhead Mills® Oat Flour
• 1 cup Hain Pure Foods® Organic Brown Sugar
• 3 eggs, or egg replacer
• 1/3 cup water
• 1 tsp almond extract
• 1 tsp baking powder
• 1/2 tsp Hain Pure Foods® Sea Salt
• 1 tbsp Hain Pure Foods® Canola Oil or Spectrum Naturals Canola Oil
• 1 pack Hain® Vanilla Superpudding
• 1 cup milk or WestSoy® Soymilk
• 1/3 cup sliced almonds, toasted

Directions

1. Preheat oven to 375°F. Line cookie sheet with wax paper or aluminum foil. Spray generously with baking spray. Prepare Hain Vanilla Superpudding with 1 cup milk, and let cool. In large mixing bowl, beat eggs on high speed for 4-5 minutes, until thick and frothy. Gradually add sugar, almond extract and water, beating additional 2 minutes.
2. Add remaining ingredients and beat until smooth. Pour into prepared baking sheet and bake for 15-18 minutes or until done. Remove from oven, sprinkle liberally with Hain Powdered Sugar and invert carefully onto clean dish cloth. While cake is still warm, roll up gently with cloth, starting at shorter end of cake. Unroll cake gently and spread with pudding. Sprinkle with toasted almonds, roll back up, and refrigerate for at least 30 minutes before cutting.