3 cups oat flour
2 tsp baking powder
½ tsp salt
⅓ cup unrefined cane or coconut sugar (optional but helps with the bitter taste oat flour can leave.)
2 tsp vanilla extract
1 cup water
Filling:
1 cup dates, pitted
½ cup pumpkin puree, canned
1 tsp cinnamon
¼ cup maple syrup
½ tsp vanilla extract
Optional Icing:
½ cup powdered sugar
Pinch of pumpkin spice
1 tsp pumpkin puree, canned
2 tsp water

1). Preheat the oven to 375.

2). Add all the ingredients for the filling to a small blender attachment or small food processor and blend/process until smooth. Set aside

3).  In a medium large mixing bowl add the oat flour, baking powder, salt, and sugar if using.  Stir to mix well.

4). Add the vanilla extract to the water and then slowly mix in the water with the oat mixture. At first it will seem like not enough water but just keep mixing until a nice dough forms.  This should NOT be wet like a muffin batter.

5). Scoop dough out onto a piece of wax paper, the dough will be sticky. Once the dough is on the wax paper wet your hands (to keep dough from sticking to you) so you can form the dough into a rectangle shape.

6). Then place another piece of wax paper on top of the dough and gently roll out the dough into a large rectangle about ¼ to ½  inch thick.  Then gently remove the top piece of wax paper.

7). Spoon filling mixture over the dough and spread evenly.

8). Then gently roll the dough up, lengthwise. This can be a little tricky and it will not roll tightly like a traditional gluten recipe.

9). Then gently cut the roll into 8 even pieces.  They will not hold a perfectly rolled shape but do not  worry, they will taste amazing.

10). Place them into a nonstick pan that has been lined with parchment paper or lightly sprayed and bake at 375 for 20-25 minutes.

11). For the optional glaze, mix the powdered sugar, pumpkin spice, pumpkin puree, and water until a glaze is formed.

12). Once the rolls are done, allow them to cool slightly then drizzle with glaze if using and enjoy!