STICKY CHERRY AND PECAN PINWHEELS by allergy cooking my way


Dairy Free

Gluten & Grain Free

Low Disaccharide

Tasty little treats, not too sweet and lovely for the Christmas table.

Serves: 10 small pinwheels

Prep time: 15 mins

Plus stand time: 20 minutes

Cooking time: 12-15 mins


  • 2 tbsp coconut oil, melted
    1 egg
    1 tbsp honey
    1 tsp vanilla extract
    1 1/2 cups hazelnut flour
    1 tbsp coconut flour
    1 tsp baking soda
    Pinch salt

1 tbsp cinnamon
2 tbsp honey (to drizzle)
12-14 fresh cherries, seeded and finely chopped
1/4 cup pecan nuts, chopped finely

2 tbsp honey
2 tbsp coconut cream
1/4 tsp mixed spice


Mix together in bowl coconut oil, egg, honey and vanilla.
Add hazelnut flour, coconut flour, baking soda and salt and mix well.
Lay a piece of baking paper flat, place dough onto it and cover with another piece.
Roll dough out into a long rectangle and remove top paper.
Sprinkle cinnamon over top, and drizzle honey over that.
Sprinkle with chopped pecans and cherries.
Using the baking paper, roll dough into a log, and press firmly, place in freezer for 20 minutes to harden.
Preheat oven to 160’C (325’F)
Slice chilled log into 10 slices and lay slices on their side on lined baking tray.
Bake for 10-12 minutes, until golden brown
Make glaze by combining honey, coconut cream and mixed spice and mix until smooth.
Drizzle glaze over cooked rolls, and serve warm.



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