In a large bowl combine
Buckwheat Flour (1 cup)
Rice Flour (1 cup)
Coconut Sugar (1/3 cup)
Lemon Zest (1)
Xanthan Gum (1/2 tsp)
Cream of Tartar (1 tsp)
Corn Starch (1/2 cup)
. Pour in
Coconut Oil (2 oz)
and stir with a fork.
Organic Eggs (2)
Milk (1/4 cup)
and mix until you get a smooth dough. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350 degrees F (180 degrees C).
Roll out dough between 2 sheets of parchment paper then cut out strips 5-centimeters wide.
Spread a thin layer of
Apricot Jam (as needed)
at the center of each strip. Start rolling up the first strip, then place it at the beginning of the next strip and continue rolling. Repeat until you finish all the strips of dough.
Place your “rose” into a pie pan that has been oiled and dusted with flour.
Bake in a pre-heated oven for about 45-50 minutes.
Let your “rose” cool down completely, then dust it with
Powdered Confectioners Sugar (to taste)