Preheat oven to 350 degrees F. Grease 13-inch round pan with oil.

In large bowl, whisk eggs, water, oil and vinegar. Add baking mix and paleo flour; combine well. Let dough sit 4-5 minutes to thicken.

Form dough into 24 equal-sized balls.

Place 1-cup stainless steel measuring cup in middle of pan. Around cup, arrange two circular rows of balls side by side. (Note: 3- or 4-inch round cookie cutter can be used in center.)

Brush rolls with melted buttery coconut oil and sprinkle with rosemary and salt.

Bake 25 minutes.

Carefully remove hot cup from center of roll wreath.

To serve, place wheel of cashew brie cheese in center of wreath, sprinkle on pomegranate arils and rosemary.