Monday, 11 July 2011

Apple & Fig Pinwheels....

Sunday afternoon play around in the kitchen, And here is what I came up with! 

Pre heat oven to fan bake at 150c
1/2 cup extra virgin coconut oil (soft but not liquid form)
2 cups almond meal
1 cup semi blitzed pecans
1/2 cup apple sauce
1 vanilla pod (scraped out) 

10 dehydrated Figs (blitzed)
1/2 cup dates (blitzed)
1 cup grated red apple (skin on)
1 tsp cinnamon
1 tsp lemon juice
1/2 cup flax meal 

 1. Base ingredients ready in a mixing bowl.

 2. Base ingredients all mixed up. Place in the freezer to firm up while your making the filling.

 3. Filling ingredients all prepped and ready.

 4. Filling ingredients all mixed up and ready. Place in the freezer to firm up while your rolling out the base.

 5. Get your base into a rectangular shape with some plastic wrap layed out beneath. 

 6. Now roll the base out. Around 1cm thick.

 7. Get your now chilled filling out of the freezer and spread it evenly over your base.

 8. Using your plastic wrap to help you (that is under your base) roll your pinwheel.

 9. With a serrated knife cut your pin wheels out (around 2cm thick each). I was able to get 20 out of my mixture.

 10. Place your now cut, and ready to bake pinwheels on a well greased oven tray. Leaving a little gap in between each. Bake for 20-30 minutes or until golden.

11. Pinwheels golden and baked in above picture. Allow your pinwheels to cool completely before eating. The coconut oil in the base is the only binding ingredient, and to hold it needs to become firm again. I cooled mine in the fridge for around 30 minutes.

These get better as the day goes by. 
There is only fruit for sweetening in them, and  they are so very simple to make!
They look amazing and the smells that linger through your house are divine!