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I love colorful desserts, but toxic food dye? Not so much. This recipe contains all the fun and none of the chemicals. Perfect for a birthday party or adding to your kids lunch box!
Ingredients:
1 1/2 cup almond flour
1/2 cup white rice flour
1/3 cup organic powdered sugar
1 tsp vanilla extract
4 oz stick earth balance or 1/2 cup avocado oil
6 oz non dairy cream cheese
Natural food coloring we use this one
Pinch of Himalayan salt
Instructions:
Combine all ingredients in a bowl until it forms a dough. You may need to add more flour or oil based on consistency.
Divide dough in half, add natural red food dye to one half and mix it in until the dough turns pink and the other half leave plain.
Roll out the plain dough onto a sheet of parchment paper using another sheet of parchment paper on top to get it smooth and even and to make sure that the dough doesn’t stick to the rolling pin. Set aside once rolled out well.
Do the same thing for the pink dough. Then later the plain dough right on top of the pink dough as evenly as you can. Roll the edge of the dough up (as if you’re making cinnamon buns) and keep rolling until you have a long rolled up cylinder.
Wrap it in the parchment paper you rolled it on and put it in the freezer for 1/2 hour.
Preheat oven to 350 F. Take the dough roll out of the freezer and slice into round discs. You should see a pinwheel design inside. Surprise!
Place the pinwheels onto a baking sheet about a half inch apart from each other. Take a small square of parchment paper and flatten each cookie gently with your finger going in a circular motion until each pinwheel is flattened.
Bake for 10-12 minutes. Enjoy!
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