Step 1
Preheat oven to 190°C (370°F). Line an oven tray with baking paper.Step 2
To make the dough, combine wet ingredients in a bowl and stir well. Add flour, gluten free Weet-Bix, salt, and stir again. Use your hands to knead mixture in the bowl for about a minute, incorporating any extra flour, to create a soft and pliable dough.Step 3
Lightly dust bench and top of dough withStep 4
a bit of extra flour. Roll dough into a 24 x 48cm rectangle. With a long edge closest to you, spread puree over the dough, leaving 2cm of dough clear on the opposite long edge.Step 5
Layer spinach and mushrooms over the sauce, sprinkle with cheese and herbs. Roll the topped dough away from you to enclose filling, pinch the seam to seal.Step 6
Slice roll into 3cm thick rounds, place cut side down on the prepared tray. Bake for 15–18 minutes, until golden and cooked through. Cool on tray for 5 minutes then move to a rack to cool completely, serve warm or at room temperature.Step 7
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