Almond Date Spirals

1/3 cup dried dates, pitted and chopped
1/4 cup slivered almonds
1/4 cup milk
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger

1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon agave syrup
1/3 to 1/2 cup buttermilk

Yields ca. 12
Combine dates, almonds, milk and spices in a small pot. Cook over medium heat until it becomes a rough paste. Stir occasionally. Set aside to cool.

I an bowl, sift together flour, baking powder and salt. Rub the butter into the flour mixture until it becomes crumbly. Combine agave syrup with 1/3 cup buttermilk. Combine wet ingredients with dry ingredients. Knead the dough for a few minutes until smooth. If the dough does not stick together, add more buttermilk.

On a lightly floured surface, pat the dough flat and roll into a 20x30cm (8x12inches) rectangle. Spread the date almond paste evenly onto the dough. With the long side of the rectangle in front of you, start rolling up the dough. When you reach the other end, press the dough gently onto the roll. Wrap the log in plastic wrap and keep in the fridge for at least 30 minutes.

Preheat oven to 200C (390F). Line baking sheet with parchment paper.

Remove the plastic wrap, and cut log into 1/2 inch slices. Place the slices on prepared baking sheet and bake for 10-12 minutes, or until edges are just beginning to brown. Let cool on wire racks.