Nancy's Health Talk Blog


Fig Pinwheel Cookies-Paleo, Primal and gluten-free

Wednesday, December 17, 2014


I have another wonderful recipe to share with you. This one comes from The Food Lovers: Make it Paleo recipe book from Bill Staley and Hayley Mason. This is an amazing recipe book with over 200 grain-free recipes for any occasion! I’ve been recommending it to clients!

Today’s recipe is for Fig Pinwheel Cookies. It is a Paleo, primal, and gluten-free recipe. And if you are following a grain-free lifestyle, you’ll love these cookies!

I made a batch of them at Christmas this year. OMG! They were a huge hit! They are so pretty and not too sweet. This is a perfect gift for any occasion or treat, so keep them in the freezer as a last-minute dessert. 



 

 

Bill and Hayley have a new recipe book you don’t want to miss. It’s called Make it Paleo II: Over 175 New Grain-Free Recipes for the Primal Palate. Check out their website 

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Fig Pinwheel Cookies

Ingredients:
3 cup blanched almond flour
1 tsp baking soda
1 tsp salt
2 whole pastured eggs
1 Tbsp Grade-B maple syrup
1 tsp pure vanilla extract
1/2 cup organic coconut oil, unrefined
1 cup Black Mission figs, dried
1/2 cup pure pomegranate juice

Directions:
1. To make the fig filling, soak the figs for 1 hour in the pomegranate juice.
2. Pour figs and juice into a small sauce pan.
3. Heat on medium-low heat until the figs become soft, stirring frequently.
4. Transfer figs to a food processor and blend, adding 1 tablespoon of maple syrup while blending. Set filling aside.
5. In a medium-sized mixing bowl, combine dry ingredients.
6. In a separate mixing bowl, beat eggs, maple syrup, and vanilla extract with a hand mixer.
7. Pour wet ingredients into dry and beat with hand mixer until combined.
8. Melt coconut oil, pour into batter, and continue to blend until combined.
9. Chill cookie dough for 20–30 minutes in a freezer.
10. Preheat oven to 375°F.
11. Roll out cookie dough between two sheets of parchment paper to 1/4-inch thickness.
12. Spread filling mixture over cookie dough in a thin layer.
13. Roll cookie dough from end to end, forming a long roll.
14. Slice cookie dough into 1/2-inch-thick pieces.
15. Place cookies on a parchment-lined cookie sheet, and bake for 15 minutes or until golden brown.

Note: Place rolled cookie batter with filling in the freezer for 10 minutes prior to slicing for best results when cutting into individual cookies.

If you have questions or comments, please share them below!



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