Pinwheel Sweet Bread. Lectin-Free, Sugar-Free

Preheat the oven to 350F. Make sure all your ingredients are ready to use. Prepare a loaf pan and a few sheets of parchment paper, a rolling pin and a few mixing bowls (one for dry mix, one for egg whites, one for egg yolks and a small bowl for the egg wash).

Combine all the DRY MIX ingredients in a big mixing bowl.

Beat the five egg whites in a separate bowl until it forms stiff peaks.

Beat the four egg yolks and the inulin powder or the sweetener of choice in another bowl until it becomes creamy. Add the lemon zest, vanilla, melted butter or oil, coconut cream, apple cider vinegar and combine well.

Add the egg whites to the egg yolks bowl and incorporate with a spatula without over mixing.

Add the wet ingredients to the dry ingredients bowl. Start combining with the spatula. When it starts getting hard, start kneading with your hands, in the bowl, or on a working surface. Add the extra tablespoon of melted butter or other oil and knead until the dough becomes homogeneous and forms a nice bowl, It is pretty hard though, and if you feel it needs more fat add more oil and continue to knead. Once done add it to the bowl and let rest for 10-15 minutes.

In the meantime mix the cacao powder with the coconut cream in a blender (I use a magic bullet for such a small quantity) until is well combined.

Separated less than half from the dough ball (you don't want the cacao layer to be equal or bigger than the white part, that's why you need a little less than half).

Roll out the bigger part of the dough on a piece of parchment paper, until about 1/2'' thick. The long side should be about the size of your loaf pan. Set aside.

On another parchment sheet, add the smaller part of the dough, add the cacao and coconut cream mixture and knead until all incorporated. This step is a little messy but fun (at least you don't have to touch your phone and take pictures of the process, haha). You can add some of the ground nuts to the mixture before rolling out. Roll out this dough until about the same surface as the white one, it will be thinner and a little smaller. With the help of the parchment paper flip it to cover the white layer.

Sprinkle the nuts and a little sweetener (even more cinnamon and a little grated chocolate if you wish) and start rolling the two layers with the help of the parchment sheet (see pictures).

Transfer, with the parchment paper, to a loaf pan, brush a little egg yolk mixed with cold water on the top and bake for 30 minutes at 35F. The top will be hard and slightly golden, a toothpick will come out clean if inserted.

If you choose to make the chocolate glaze, melt the chocolate in the microwave or in a stainless steel pan on top of another pot with hot water (bain-marie or hot water bath). Add coconut cream and a little bit of sweetener (to your taste) and mix well until you get a thick consistency that will be easy to pour over the cake.

Take out and let cool. Add the chocolate glaze if using.

When ready to serve, slice carefully with a good knife, but not serrated, holding carefully on the sides so the outer layer doesn't break. I like to store it in the loaf pan it was made in, wrapped in the parchment sheet and in a plastic bag closed well, in a cool place (fridge or a cool pantry). The next day the texture will be less crumbly and denser, but moist and soft.

It can be frozen. Slice first and add slices in separate bags or add a sheet of parchment paper in between each slice. Take out about one hour before wanting to serve.