2
Repeat with the other two pattern strips.", "Once the outline is hardened, pipe the fill-in pattern batter (the white pattern batter) over the top, and then allow to freeze again. Leave in freezer until baking time", "Preheat the oven to 350", "Combine the flax eggs, the bananas, the vanilla, the cinnamon, the salt, and the sugar, until well blended and smooth.", "Add the almond milk and blend again.", "Add the flour and the baking powder and blend again till smooth. Do not overblend", "Remove the pattern pieces from the freezer and line them, batter side up, in the jelly roll pan. Add plain parchment to line the rest of the pan. Tip: rubbing the pan with coconut oil will help the pieces stick and stay flat", "Carefully pour the batter into the pan", "Bake at 350 for 20-22 min.", "Remove from oven and immediately flip out onto a flat surface. (pattern side is facing up) Peel away the parchment. Once it cools some, move it to a wire rack to cool the rest of the way.", "Combine coconut milkfat, peanut butter, and salt till smooth. Add the almond milk.", "Add the powdered sugar and the cocoa powder in a little bit at a time. Combine till smooth.", "to assemble:
3
Lay a piece of parchment or wax paper down on your work surface. Carefully turn the cake back over (so that the pattern is face down) onto the paper.", "Spread the icing all over. Tip- if the edges are super crusty, slice them off for easier rolling.", "Using the paper to help you lift the corners, gently begin to roll the cake up. Make sure that you start rolling at the blank, non-patterned end.", "Once it's rolled up, you can either serve it right away or wait for it to chill. If you wait for it to chill, the roll will hold better.
