YIELD: 4 1/2 dozen
PREP TIME: 1 hour, 45 minutes (includes time for dough to rest)
COOK TIME: 10 minutes
TOTAL TIME: 2 hours
These gluten free, dairy free Mushroom Pesto Pinwheels are the perfect party bite for everyone to enjoy! Tip: you can prepare the recipe through the point of filling the muffin tins, and set aside, covered, in the refrigerator overnight to be baked just before serving.
3 1/4 cups all-purpose gluten free blend, such as Bob’s Red Mill, divided
4 tablespoons psyllium husk powder
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 large egg
1/2 cup water
1/2 cup unsweetened almond milk or other non-dairy milk
3 tablespoons olive oil
1/2 cup (1 1/2 oz) sundried tomatoes (not packed in oil)
1 cup (packed) basil leaves
2 cloves of garlic
1/2 cup vegan parmesan “cheese”
2 tablespoons olive oil
4 tablespoons reserved soaking water from sundried tomatoes
Vegan Parmesan “Cheese” (source: Hearty Vegan Meals for Monster Appetites)
1/2 cup (80gm) dry roasted almonds
6 tablespoons (60gm) hemp seeds
pinch of salt
1 clove of garlic, minced
2 tablespoons (15gm) nutritional yeast
2 tablespoons (14gm) coconut flour
1/2 tablespoons (5gm) white miso
Additional Ingredients for Assembly:
1 10oz package fresh mushrooms
Vegan “Parmesan Cheese”
Make the Vegan “Parmesan Cheese”:
Combine all ingredients in a food processor and process until very fine crumbs are formed. (This recipe will make more than you need for the pinwheels. Refrigerate leftovers in a covered container for 1-2 weeks.)
Prepare the Sundried Tomato Pesto:
Place the sundried tomatoes in a bowl and cover with boiling water. Let stand for 25 minutes.
Remove the sundried tomatoes with a slotted spoon, reserving the water. Place them in a food processor along with the basil leaves and garlic. Process until very finely chopped. Add vegan parmesan “cheese”, olive oil, and 4 tablespoons reserved soaking water. Process again until mixture forms a paste.
Mix the Dough:
Place 3 cups flour, psyllium husk powder, bakign powder, baking soda, and salt in the bowl of a food processor. Pulse to combine.
In a bowl or large glass measuring cup, whisk together egg, water, milk, and olive oil. Add the liquid to the food processor and pulse several times, until a wet, stick dough forms. Sprinkle in remaining 1/4 cup flour, and process again until the dough begins to pull together in a ball.
Gather the dough into a large ball, press into a disk, and wrap in plastic wrap. Refrigerate for 20-30 minutes.
Assembly and Baking:
While the dough is resting in the refrigerator, finely chop the mushrooms and lightly saute for about 10 minutes, until they soften and release their moisture.
Preheat oven to 375ºF. Spray mini muffin tins with nonstick cooking spray.
Divide dough into 4 equal portions. Place one piece on top of a piece of parchment paper. Keep remaining dough wrapped in plastic to prevent from drying out.
Using a rolling pin, roll the dough into a rectangle. Trim edges if desired. Drizzle a small amount of olive oil over the length of the dough and use a pastry brush to evenly distribute it. Wet your fingers with a bit of water and brush along the far edge, to moisten (this will help “seal” the dough once you roll it up.)
Spread a thin layer of pesto on the dough, and top with some of the mushrooms. Sprinkle with parmesan “cheese”. Starting with the long edge closest to you, roll the dough into a cylinder.
Slice the dough into 1″ pieces and place each one in a single well of the muffin tin. (Tip: unflavored dental floss works very well to slice the dough into neat pieces. Simply slide the floss under the dough, then pull the ends upwards and criss-cross them.)
Once the muffin tins are full, spray the tops of the pinwheels with olive oil cooking spray. Bake for 10 minutes, until puffed and lightly browned. Serve hot.