Gluten-Free, Cream Cheese and Jalapeño Pinwheels
Servings: 16 pinwheels
Preparation Time: 20 minutes
Ingredients:
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon psyllium husk powder
- 2 tablespoons butter, melted
- 1 egg
- 1 cup boiling water
- 2 ounces cream cheese, softened at room temperature
- 2 jalapeño peppers, finely chopped
Directions:
Preheat oven to 400 degrees F.
Mix dry ingredients in a bowl and combine well. Add the butter and eggs, and mix thoroughly until mixture resembles breadcrumbs.
Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough. Cut the dough into four pieces. Roll each quarter into a ball, and then place each one on a strip of parchment paper. Place another strip of parchment paper over each dough ball and roll each one out into rectangles about 8 x 4 inches each.
Trim any edges and spread the cream cheese over the strip. Sprinkle the chopped jalapeño over the cream cheese. Using the parchment paper base, take one end and roll up the dough like a Swiss roll, keeping it fairly tight. Cut the dough into half, and then half again. This will make your pinwheel shape.
Place the pinwheels face down on a parchment paper lined baking tray. Bake for 20 minutes, turning over after 10 minutes.
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