1 cup coconut flour
4 tbsp psyllium husk
1/2 cup coconut oil
1-2 tbsp sweetener, or to taste
1 tsp vanilla powder
1/2 tsp sea salt
2 cups boiling water
Filling of choice such as: applesauce & nut butter, fruit & nut butter, pumpkin butter, safe for you jam or jelly, lemon curd
Chocolate for topping (optional)
Preheat oven to 375 degrees. Linea cookie sheet or jelly roll pan with parchment paper.
Mixfirst 6 ingredients. Addwater. 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. Allow to cool.
When cool enough to handle, top with filling. Roll 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 and 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.