Whole30 Schinkengipfel
Elevate your breakfast game or snack-time spread with the irresistible Whole30 Schinkengipfel, a nutritious twist on the classic Austrian favorite. This paleo-friendly recipe features a buttery almond and coconut flour dough, complemented by the savory richness of diced uncured ham, Whole30-compliant Dijon mustard, and fresh parsley. Completely grain-free and dairy-free, this dish is crafted to align with your Whole30 goals without sacrificing flavor. These golden, hand-rolled crescents are brushed with an egg wash for a perfectly crisp finish and bake to perfection in just 20 minutes. Serve them warm as a satisfying on-the-go breakfast or alongside a fresh salad for a wholesome entree. Perfect for meal prepping or serving at gatherings, these Schinkengipfel deliver a hearty, flavorful bite packed with clean ingredients and a buttery texture that delights every palate.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 2 tablespoons Arrowroot starch
- 0.25 cup Coconut oil
- 3 large Eggs
- 2 tablespoons Cold water
- 1 teaspoon Sea salt
- 1 cup Uncured ham, diced
- 2 tablespoons Dijon mustard (Whole30 compliant)
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Black pepper
- 1 serving Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, arrowroot starch, and sea salt.
Melt the coconut oil and let it cool slightly. Add it to the dry ingredients along with two eggs and the cold water. Mix until a dough forms.
Lightly dust a clean surface with additional almond flour and roll out the dough to about a quarter-inch thickness.
Cut the dough into triangles, roughly 5 inches wide at the base.
In a separate bowl, mix together the diced ham, Dijon mustard, and chopped parsley. Season with black pepper to taste.
Place a small spoonful of the ham mixture near the base of each dough triangle.
Starting from the base, roll up each triangle toward the point, tucking in the edges if needed.
Place the rolled Schinkengipfel on the prepared baking sheet.
Brush each roll with the egg wash to help them achieve a golden color.
Bake in the preheated oven for 18-20 minutes, or until golden brown and cooked through.
Remove from oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 6183 mg | 269% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 10.7 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 586 mg | 45% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
