- 3 1/4 cups almond flour (Bob’s Red Mill)
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/3 cup canned pumpkin puree (no additives-Whole Foods has a great one)
- 3 tablespoons butter, softened
- 1 egg (Large is fine, but not jumbo sized)
- 1 tablespoon honey
- 1/2 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- For The FILLING:
- 6 tablespoons honey
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground ginger
- 1/3 cup chopped pecans or walnuts
- 1 tablespoon butter (softened to spread on dough)
- ICING GLAZE:
- 1/4 cup butter or Spectrum vegetable shortening
- 2 1/2 tablespoons egg white powder (or egg white protein powder)
- 3 tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- ***Alternative SCD Option: you can use our Farmer Cheese Frosting from our SCD Pumpkin Bread Recipe, link in post above in Tips section.
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, coconut flour + baking soda.
- Add in pumpkin puree, the 3 tbsp softened butter, egg, 1 tbsp honey, 1/2 tbsp vanilla and apple cider vinegar. Combine together with large fork and then work through by hand to form dough–will be a just a bit sticky. Form into a disc and let dough sit for 5 minutes, it will thicken a bit and end up feeling like playdoh. (While your dough rests, mix together the filling).
- Roll out dough into a large square in between two pieces of parchment paper.
- Spread butter overtop, then add honey spice mixture and spread over the entire surface and sprinkle pecans.
- Grabbing onto the parchment paper, roll your dough forward one rotation and lightly squeeze together to firm up and secure the shape, then continue to roll forward until you reach the end of the dough. Don’t worry if you end up with a crack or two, it can be mended easily with a bit of water, using your fingertips.
- Cut the log into 8 pieces and place rolls into a parchment paper lined disposable pie pan. Bake at 350 degrees uncovered for 30 minutes until the outer edges start to brown a touch.
- Let them cool a FULL 15 minutes. While you’re letting them cool, go ahead and mix together your icing glaze with a hand mixer. Pinwheels will still be a bit warm at this point and the icing will loosen a bit with the heat and drizzle down the sides. If you prefer the frosting to stay thick, allow the pinwheels to cool an additional 10-15 minutes. They are delicious either way.
- Drizzle any leftover honey cinnamon mixture and enjoy! Use a spatula to serve pinwheels. Cover any leftovers with saran wrap.
- Prep Time: 25 min
- Cook Time: 30 min
Keywords: grainfree, glutenfree, scd, specificcarbohydratediet, pinwheels, pumpkin, sweetrolls, cinnamonrolls, breakfast