ROCKET BASIL & CASHEW PINWHEEL SCONES

ROCKET BASIL & CASHEW PINWHEEL SCONES

Makes: 10

Vegan / Paleo / Gluten-free / Refined Sugar-free / Dairy-free

The smell of these incredible pinwheels filled my home today, and it was wonderful. 

It's been a long, long time since I have had a savoury pinwheel. I used to love the pinwheels at the Wholemeal Cafe when I ventured over to Golden Bay, but they're no longer an option now I don't eat gluten or dairy. These are totally plant-based, as always, and just as delicious as their dairy-filled counterpart. These are easily digestible, filled with greens, feel-good cashews and of course slathered with the best pizzaolia sauce in the world!


ROCKET BASIL & CASHEW PINWHEEL SCONES

Ingredients:

3 cups gluten-free flour, I prefer to use a 50/50 mix of white and wholemeal spelt
1 tsp baking powder
1/2 tsp pink salt
pinch cayenne pepper
3 tbsp olive oil
1/2 cup nut, oat or coconut milk
wild baby rocket*, chopped
organic basil*, chopped
1/2 organic red onion, chopped
1/4 cup raw cashews, roughly chopped
1 portion of pizzaolia sauce, recipe here

Directions:

  1. Heat oven to 210c. 
  2. Sift dry ingredients into a large bowl and stir to combine. Add oil and enough milk to form a stiff dough. Tip: Lightly flour your work space and then cover with cling film. Lightly flour the top of your cling film then turn dough out straight on top of it. This will prevent any dough sticking and give you a sushi mat type of tool when it comes to rolling up your log. 
  3. Roll dough out into a large rectangle about 5mm thick. Spread the surface of the dough with pizzaolia sauce then sprinkle with rocket, basil, red onion and cashews. You should now have a creation that resembles something like the picture on the right above.
  4. Now roll up the dough to form a long log, using the cling film underneath to assist you in rolling. Once in a log, brush with olive oil and cut into 10 equal pieces. Arrange on tray spiral side up with sides the just touching.
  5. Bake for 20 minutes or until firm and golden brown.  Best served warm

 These are great to pop into the kids lunch boxes or just to satisfy you on a cold winters day. 

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Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.