Gluten Free Pinwheels (Edit recipe)

Make the dough

1. Combine the warm coconut milk and water in a small bowl, then add the coconut sugar and mix together until it dissolve
2. Next, add the yeast then mix together well. Set aside in a warm place and allow the yeast to bloom. This should take about 5-8 minutes
3. If using psyllium gel, combine the psyllium husk and water and set aside for about 5 minutes until a gel forms
4. Then in a separate bowl combine the flour and salt and mix together well. Then make a well in the center of the dry ingredients and add the bloomed yeast, egg (If using), psyllium husk (If using) and melted coconut
5. Mix together well, using a rubber spatula or your finger tips until a soft dough ball forms. Then place in a greased bowl, cover and let rest until the dough doubles in size, this should take approximately 1 hour.
6. Filling:
7. Bring oil up to temperature in a skillet on high heat. Then add the diced onions and cook until soft and a little translucent.
8. Next, add the ground beef, grated garlic, salt, about 4 tablespoons of ketchup, mustard, thyme and coconut aminos and saute until the ground beef is fully cooked
9. Then remove from the heat, set aside and allow to cool completely

Shaping the pinwheels

1. Once dough has doubled in size, turn onto a floured surface and roll dough out to about 1/2 inch thickness
2. Then spread the cooked, cooled ground beef evenly onto dough then add 3/4 of shredded cheese evenly over the ground beef
3. Brush the edges of the dough with some warm water, then roll dough into a log
4. Next, seal the ends then seal ends by pinching them together. Then cut the log into cut into 1 inch pieces. Place each pinwheel on a greased baking sheet, then top each piece with swirls of ketchup, then the remaining shredded cheese
5. Cover the baking sheet with plastic wrap and rest the pinwheels for 45 minutes before baking.

Baking the pinwheels

1. Preheat oven to 350ºF.
2. Bake on the middle rack for 25 to 30 minutes
3. Then remove from the oven and allow to cool for 5 to 10 minutes before serving