10 slices ezekiel bread/ gluten-free bread/whole-grain bread
2 eggs or 1 egg and two egg whites, beaten
1/2 cup pumpkin purée
1/4 cup ricotta cheese/ tofu ricotta cheese
1 tsp. Agave/honey
1/4 cup almond milk
1 Tbsp. Pumpkin purée
1/2 tsp. Vanilla extract
1 1/4 tsp. Cinnamon
1/4 cup unrefined cane sugar (or sweetener of choice)
Take the crusts off of bread and roll each slice with a rolling pin until flattened. In a bowl combine pumpkin and ricotta. Roll slices up and repeat for all. In a shallow bowl, combine eggs, almond milk, and vanilla. Mix well. In a separate bowl, combine cinnamon and sugar. Heat a skillet on medium-low heat and coat with cooking spray. Dunk rolls in egg mixture, then add to skillet, cooking them until golden then turn over to the other side. Repeat with remaining roll-ups. Once out of skillet immediately roll in cinnamon-sugar. Enjoy! Makes 10 Roll-ups.

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