Fig & Hazelnut Pinwheels
MAKES 20 PREP 20 minutes + 1 hour to stand + 1 hour to chill + cooling COOK 15 minutes COST 80¢ each
1 cup dried figs, chopped
½ cup freshly squeezed orange juice
2 eggs, at room temperature
1 tablespoon maple-flavoured syrup
1 teaspoon vanilla essence
3 cups ground hazelnuts (hazelnut meal)
2 teaspoons finely grated orange zest
1 teaspoon bicarbonate of soda
½ cup coconut oil, melted
1 Combine figs and juice in a bowl. Stand for 1 hour.
2 Transfer fig mixture to a saucepan; cook and stir over low heat for 5 minutes or until pulpy. Cool. Transfer to a food processor; process until smooth.
3 Whisk eggs, maple-flavoured syrup and essence in a jug. Add ground hazelnuts, zest and bicarbonate of soda; mix well. Add coconut oil; mix to form a soft dough. Turn out onto a lightly floured work surface; knead until smooth. Shape into a disc. Wrap in plastic food wrap; chill for 30 minutes.
4 Roll dough out between 2 sheets of baking paper to a 30cm x 20cm rectangle. Spread fig paste over dough, leaving a 2cm border along one long edge. Starting from the opposite long edge, roll up dough tightly. Wrap log in baking paper; chill for 30 minutes or until firm.
5 Preheat oven to 180ºC/160ºC fan-forced. Line 2 oven trays with baking paper. Cut log crosswise into 1cm-thick slices. Arrange on prepared trays. Bake for 12 minutes or until lightly golden. Cool completely on trays (pinwheels will firm).