Recipe: hummus pinwheels (V, GF)

My confession tonight is that I am a terrible baker because I am inexact.

In my head, it makes total sense: “A lot of flour, some liquid, build it.

If it doesn’t feel like dough, add something.

Taste it.

Add some lemon. Add some more. Too wet. Add flax. . .”

So, my recipes begin haphazardly. I take notes. Try again. Somehow, sometimes, it works.

I was trying to make something a little more filling today because I’ve been super hungry.

So, I made a gluten free dough and tried a first attempt hummus pinwheel, like those gross, store bought ones you get at baby showers with the Kroger brand nine-day old cream cheese and cold cut.

Somehow, it didn't stick.

Somehow, it didn’t stick.

I wanted mine to be fluffy and warm, but not puff pastry fluffy. So, I was forced to cover myself in flour and make my own dough.

To the best of my recollection, VGF pinwheel dough:

  • 1/2 cup vegetable stock
  • 1/2 cup water
  • 2 TBS almond milk
  • 2 TBS Earth Balance butter
  • 1 cup brown rice flour
  • 1 cup white rice flour
  • 1 cup ground flax seed
  • tea xanthan gum
  • salt and pepper

I mixed the dry ingredients and used a hand mixer when I added the butter, until everything was pea sized or smaller.

Add wet ingredients.

Roll out.

Cut into strips.

Spatula of hummus.

More flax!!

More flax!!

Roll up.

Dot a paper towel with olive oil and rub top.

Sprinkle salt.

350, 10 minutes.

Serve warm : )

Cut (quickly, straight down!) for the right depth.

Cut (quickly, straight down!) for the right depth.

Dot with something green for extra credit.

Dot with something green for extra credit.

 

Happy horrible baking!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s