Paleo + SCD Friendly
Good Morning, Friends!
As we are now fully engaged in this Fall season, I thought it appropriate to bring on the pumpkin sweets!🎃 And nothing is sweeter than a sweet roll, of course!— Well, a pinwheel, to be exact.
Cinnamon pinwheels were my first real introduction into baking, thanks to my wonderful and very patient mother. And this is my paleo pumpkin infused take on those very confections—they’re like little spiralized pumpkin pies, but a bit gooier and topped with a thick vanilla glaze.
We are actually in the process of creating a Cookbook (Ebook) containing 30 sweet and savory SCD recipes, hoping to release it at the end of this year!
Tips For Today:
-Read through the instructions before you begin, it will take the stress out of the process.:-)
-You can also use our SCD Farmer’s Cheese Frosting, you can find it here in our SCD Pumpkin Bread post. This alternative is for SCD, not the Paleo version).
-After creating your dough, make sure to let your dough rest for 5 minutes.
-Roll your dough in between two pieces of parchment paper so it will not stick to the rolling pin, it will be a touch sticky.
-Use your parchment paper to push the dough forward to roll into a wheel. After the first rotation, cup the log a bit to secure the shape—then the next rotations should move smoothly. Don’t worry if you end up with a crack along the way, you can mend it with a bit of water using your fingertips.
-For a more traditional frosting, you can use 1/2 cup SCD “cream cheese” with 2 tbsp honey, 1 tbsp butter + 1/2 tsp vanilla + 1/8th tsp salt.
-You can find more information on the SCD Diet here
Happy Pinwheel Making, enjoy the recipe!😊