Cheese and Pesto Scrolls

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Enjoy our Gluten Free Cheese and Pesto Scroll recipe. Savoury afternoon tea recipes are perfect for an after school or work day snack.

Makes 8

Ingredients

Dough

300g / 2 cups Anything But Ordinary Plain Flour (+ 10g for flouring board)

½ teaspoon psyllium husk powder

½ teaspoon salt

1 teaspoon garlic powder

1 tablespoon sesame seeds

1 tablespoon sunflower seeds

3 teaspoons soy lecithin granules in 40mls / 2 tablespoons water

125mls / ½ cup warmed milk (110degrees Fahrenheit or 43degrees Celsius)

1 teaspoon coconut sugar

2 x 7g sachets / 3 teaspoons yeast

½ teaspoon flaxmeal in 40mls / 2 tablespoons water

2 eggs

30mls / 1½ tablespoon rice bran oil

2 teaspoons vanilla extract

Filling

200g /1 cup pesto (see note)

210g / 3 cups grated cheddar cheese

Method

Lightly grease a 25-27cm diameter round tray or use the outer ring of a removable ring tin placed on a cookie tray. Cut two pieces of baking paper at least 30cm x 30cm.

Mix the soy lecithin granules in the water and set aside to dissolve. Generally takes 30 minutes.

Put 10g of Anything But Ordinary Plain Flour in a bowl and set aside.

In the large bowl of a stand mixer sieve the Anything But Ordinary Plain Flour, psyllium husk powder, salt and garlic powder. Add the sesame and sunflower seeds and whisk together.

Heat the milk til warmed (110degrees Fahrenheit/43degrees Celsius) in a jug. Add the coconut sugar and whisk together. Add the yeast and whisk. Cover and set aside for 5 minutes. In a small mixing bowl add the flaxmeal to the water and whisk to combine. Then add the dissolved soy lecithin granules, eggs, oil and vanilla extract. Whisk well to emulsify with a stick blender then pour into the flour mix. Lastly pour in the yeast mix.

With beaters on low speed, mix while scraping down sides of bowl to incorporate all the flour. Increase to medium speed and beat for 3 minutes. Scrape down the sides of the bowl and the beaters and with a firm spatula bring the mix into one big chunk of dough. It may be a little sticky.

On one sheet of the baking paper sprinkle some of the the flour that was set aside. With floured hands form a log and roll to about 20cm long. Flour the paper again, then place the second piece of paper over the log and using a rolling pin roll out the dough to a 30cmx30cm square. If it seems to be sticking, remove the top piece of paper and lightly flour the dough before continuing to roll. Peel the top piece of paper off to make sure it comes away easily then put back on and using a tray flip the dough over. Carefully peel off the paper as it may be sticky and you do not want holes in the dough.

Spread the dough evenly with pesto going right to the edges. Scatter over the grated cheese. Now carefully roll the dough from one end like a swiss roll using the paper to roll and peeling it off at the same time. Mark the roll into 8 equal portions (approx 4cm wide) and using a length of dental floss, cut each piece by sliding the tautly held floss under the roll and bringing it up and crossing over the top in a scissor action. It will cut through without squashing the roll like a knife will do. Place each roll in the prepared tray with one in the centre and the rest evenly placed around it leaving space between each one. Cover with plastic wrap so that it doesn't come into contact at all with the scrolls and let rise in a warm place for an hour and a half.

Preheat oven to 190 degrees Celsius.

Uncover the proofed buns and bake for 25 minutes until cooked through. Leave in tray and place on a rack to cool.

These tasty Cheese & Pesto Scrolls can be eaten warm from the oven or left to cool

Note

If not using homemade pesto a tasty GF option is a 190g jar of Sacla Italia FREE FROM Basil Pesto that is available at supermarkets.