Date Pinwheel Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ cups chopped dates
½ cup water
½ cup sugar
½ cup nuts, chopped
⅔ cup ghee
1½ cups brown sugar
2 eggs
1 cup buckwheat flour
1⅔ cups all-purpose flour blend
1 tsp psyllium husks/powder
½ tsp guar gum
2 Tbsp kefir cheese or cream cheese
1 tsp salt
½ tsp bread soda
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Directions: |
Directions:In a medium saucepan, cook the dates, water, sugar and nuts until the sugar has dissolved. Remove from the heat and allow to cool.
In a mixing bowl, combine remaining ingredients and blend to a smooth dough, adding a little more flour if needed. Cover and chill the dough for about 30 minutes. Divide the dough in half. Working with the first half, roll the dough out and spread with the cooled date filling, roll up as you would when making cinnamon rolls. Carefully wrap the roll in waxed or parchment paper and set in the refrigerator. Repeat this process for the second half of the dough and the remaining filling. Chill the rolls overnight. The next day, preheat the oven to 180ºC/350ºF and grease a cookie sheet or similar baking tray. Remove the cookie rolls from the refrigerator and slice with a sharp knife. Place the slices on the tray and bake about 10-12 minutes. When done, cool the cookies on a wire rack and store in an airtight container. These freeze pretty well, though they work better if defrosted in the refrigerator. |
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Notes: |
Personal
Notes: If you miss Fig Rolls or Fig Newtons these are a good, gluten-free replacement. If you leave them out, the cookies stay soft, thanks to the dates and sugar.
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