Lemon Poppyseed Pinwheels

Using a cheese grater, grate the butter substitute onto a plate and put it in your freezer.
Remove the zest from the lemon and juice it.
Take one teaspoon of the zest and set it aside.
In a bowl, mix together the flour, sugar, baking powder, salt, and the remaining lemon zest.
Mix the non dairy creamer with the lemon juice to make a full cup. If you don’t have enough lemon juice, add more creamer to make a full cup.
Stir the liquid mixture into the dry mix.
On a floured work surface, knead the dough 8 times.
You may need to add a little flour so that it doesn’t stick to your hands.
Roll the dough out to a 12-inch square.
Fold the dough in thirds (like a sheet of legal paper) and then fold it in thirds in the other direction.
Wrap the dough in plastic wrap and freeze it for 5 minutes (or refrigerate overnight).
Preheat your oven to 400 degrees.
Make the poppy seed paste by grinding the almonds (in a nut grinder) until they’re fine. Put the almonds and the rest of the ingredients in a food processor and mix for one minute.
Cut the dough in half and roll each half out into a 6” x 10” rectangle.
Spread 1/4 cup of poppy seed paste onto each rectangle.
Roll up the rectangles, starting on the 10” side.
Cut each roll into 6 pieces.
Bake for 15 – 20 minutes, until golden brown
Brush the top with a little Earth Balance.