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Mini gluten free peanut butter & jelly scrolls

Serves: 9
Prep: 20
Cook: 18-20

    Impress your friends with these sweet homemade GF scrolls, they would also make a great lunchbox treat.

    Ingredients

    Dough:
    • 3 crushed gluten free Weet-Bix™
    • 2 cups + 2 tbs self-raising gluten free flour
    • 2 tbs extra virgin olive oil
    • 2 tsp yeast
    • 1 cup unsweetened almond milk
    • 1/4 tsp salt
    Filling:
    • ½ cup smooth peanut butter
    • 1 tbs cinnamon
    • 1x recipe berry chia jam (recipe in the tip section!)

    Method

    1. Step 1

       Preheat oven to 180C.

    2. Step 2

       Heat the almond milk and oil until just warm. Sprinkle over yeast and let activate for 10 minutes. 

    3. Step 3

      Mix salt, Weet-Bix and flour and add in slowly, mixing as you go until thick. Lightly flour a bench surface and knead your dough well, adding a small amount of flour if needed.

    4. Step 4

      Filling: On a lightly floured surface, roll out the dough into a long rectangle. Spread a thick layer of peanut butter over the dough, leaving a 2 cm border. Spread chia jam over the top, a thick layer but don't go right to the edge that you will start rolling from as it will spread. Then sprinkle over cinnamon.

    5. Step 5

      Roll up the dough, pinch to seal with damp fingers. Slice into 9 scrolls, place on a lined tray and bake for 18-20 mins or until just golden. Let cool slightly and serve!

    Tips

    • You can make chia jam yourself it’s with 1 cup mixed berries 1 tbs chia seeds and ½ tsp lemon juice. Add ingredients to a pot over medium heat and cook until hot. Use a potato masher to mash into a jam. Continue cooking for a further few minutes, remove from heat to thicken then pop it in the fridge – YUM!
    • Remember to always check the label of each ingredient to ensure it is gluten free

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