Coconut Flour Pinwheels
(Originally published on 24 Nov 2015 at https://CornFreeHippie.com)
These pinwheels are versatile and can be made to be simple using one filling or they can be more elaborate using a filling as well as a topping. I like to vary the filling according to the season and the holidays. They can also be made as sweet which is what I do in recipe below or savory by omitting the sweetener and vanilla powder and replacing the with desired herbs. Use your imagination and enjoy.
Ingredients
1 cup coconut flour
4 Tbsp. psyllium husk
½ cup coconut oil
1 - 2 Tbsp. sweetener, or to taste
1 tsp. vanilla powder
½ tsp. sea salt
2 cups boiling water
Filling of choice: fruit, applesauce, nut butter, pumpkin butter,jam or jelly, lemon curd
Chocolate for topping (optional)
Method
Preheat oven to 375◦ F. Line a cookie sheet or jelly roll pan with parchment paper.
Mix first 6 ingredients.
Add water. When completely mixed & dough forms.
Flatten dough on prepared cookie sheet or jelly roll pan to desired thinness.
Bake about 15-18 minutes or until dough is dry.
Remove from oven allowing to cool.
When cool enough to handle, top with filling.
Roll into pinwheel.
Cut into slices of desired thickness.
If using chocolate, top either before or after slicing depending on desired look.
Notes: For the pictured pinwheels, I filled half with pumpkin butter & half with applesauce.
I want to thank my beautiful cousin Debora Anderson for taking the photo. Check her work out at "Debora Anderson Photography" on Facebook.
