Butternut Squash | Healthy Happy Moms

Healthy Butter Nut Swirl

You will need:
1 1/2 cups brown rice flour
3/4 cup tapioca flour
3/4 cup almond milk, or milk of choice, warmed
1/3 cup Chocolate Hazelnut Nut Butter (or a little more if your heart desires)
1/4 cup corn flour
1/4 cup coconut sugar
1/4 cup coconut oil, melted
1 egg
1 tablespoon ground flax
1 tablespoon active dry yeast
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon apple cider vinegar
1 teaspoon vanilla essence or extract
Pinch sea salt

Preheat oven to 180 C. Grab a round cake pan (tin) and grease it with coconut oil (which is what I prefer).

Now it’s time for the ingredients. Mix coconut oil, egg, apple cider, vanilla, and vinegar. Then in another bowl place all dry ingredients and mix. Then add and mix all ingredients together. As you are mixing stir in warm almond milk, the recipe will end up being a firm dough, that you can hold but is not too flaky. Roll into one large ball!

I prefer to play with dough, like my momma did and that is with my hands. 😀

Lay a large piece of parchment paper onto your kitchen bench. Turn the ball of dough onto the paper. Tear off another large piece (which I flour the top lightly) and lay over the top of the dough. Using a wooden rolling pin, roll the dough into a large rectangle, of approximately 30cm x 20cm in size, and around 0.5cm in thickness. (this is straight from the recipe)

Remove the top layer of paper. Use a butter knife to spread the nut butter on top of the dough. Now, you are going to spread the nut butter all the way to the edges, with the exception of one long edge. Leave a 1 inch thick strip on the long edge of one side of the dough to allow you to seal the scrolls once they are rolled. Brush the strip with a little extra almond milk.

Begin rolling the dough into a scroll/swirl (snail) starting with the long edge that is covered in nut butter. Roll tightly until a long cylinder is all that is left. Press the scrolls together to ensure they are sealed.

Using a non serrated knife, cut the cylinder into 2.5 cm thickness. Approximately 10 pieces. Lay the scrolls flat inside the prepared cake tin (swirly cut side up), allowing them a room to rise and expand. Let stand on your kitchen, or in a warm place, for 30 minutes. Bake in the oven for 20 minutes, or until golden. (again straight from the recipe)

**Remember our ovens are not created equal so keep an eye to get it done to perfection.

Remove from oven, and go to town. MMM