This is a low sugar, wheat free, no vegetable oil version of the highly processed, bakery or supermarket scrolls. They are really easy to make and tailor to your kids taste. The wholemeal spelt is a low-gluten, high-fibre, nutrient dense grain. The yoghurt provides a source of protein and dietary fat and the fillings add some plant-based nutrition. BONUS POINTS: Leave out the baking powder and bicarbonate of soda, divide and roll the dough into thin pizza bases. Makes 8 scrolls, Prep 10-15 minutes, cook 20 minutes
- 300g (2 ½ cups) wholemeal spelt flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon sea salt
- 250g (1 cup) full-fat natural or Greek yoghurt
- ½ teaspoon apple cider vinegar or lemon juice
- 2 tablespoons tomato paste or puree
- 1 clove garlic, crushed
- 1 tablespoon oregano, dried
- 100g (approx. 1 cup) cheddar or parmesan cheese, grated
- Leg ham, bacon and/or pineapple, diced (optional)
Preheat the oven to 180ºC/350ºF. Line a small baking tray with baking paper. Place the flour, baking powder, bicarbonate of soda and sea salt into a large bowl or food processor and mix well to combine. Mix together the vinegar or lemon juice and yoghurt. Add to the dried ingredients, mix until just combined and turn out onto a lightly floured surface. The dough should come together without sticking to your hands. Knead for about 30 seconds and then roll or press into a (rough) rectangle approximately 1cm thick.
Spread your filling evenly over the dough in order of the ingredients listed (leave about a 1cm border). Roll the dough to form a log. Cut with a sharp or serrated knife into 2cm slices and carefully turn out onto the lined tray. Brush with a little melted butter or ghee and bake for approx. 20 minutes until the dough is just starting to brown.
You can substitute the wholemeal spelt with a white spelt (or even half half) for a lighter, more commercial result. Store in an airtight container in the fridge for a day, or freeze for up to a month. Like any baked goods, these are at their best eaten fresh. It is best to freeze them before they are cooked (wrap to make airtight). Then simply defrost, cut and bake when you need them.