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Healthy scrolls: Berry + Spice (& everything nice!)

The silly season is here, and what a better gift to give than home made goodies to family and friends? These scrolls are so easy to make - even the kids can join the fun! 

 

I cannot believe it took me this long to jump on the yoghurt-dough craze. It is such a good craze to be on board because this dough is so fast, so cheap and will most likely satisfy the whole family. With the school holidays coming up, you will know it is an absolute must to have filling food around the place for those hungry little tummies. 

 

Berry + Spice Scrolls with home-made jam

Preparation time: 20 mins

Cooking time: 25 mins

Serves: 12 

 

Ingredients:

  • 3 cups wholemeal, self-raising flour, plus more for dusting

  • 2 cups natural yoghurt

  • 50 g extra virgin olive oil 

  • 2 tablespoons allspice mix

  • 2 teaspoons vanilla bean powder

 

For the jam:

  • 2 tablespoons rice malt syrup

  • 1 C frozen mulberries (or you can use any berries you like)

  • 2 ripe bananas 

  • 2 Tb chia seeds

 

Directions:

 

1. Preheat oven to 180ºC and grease and line a round 22cm baking tin. 

2. Add flour and yoghurt to a mixing bowl. Combine with a wooden spoon until mixture comes together. Turn out onto a floured bench and knead for a few minutes. Don't be impatient here - you will need to knead well until the dough comes together well. Add a little more yoghurt if the mixture is too dry or a little extra flour if the mixture is too wet. 


3. Using a rolling pin, roll out dough into a rectangle until 0.5cm thick. Using a pastry brush, brush most of the oil (reserving a little for the tops) over the dough, reaching the edges.

4. To make the jam, mash the ripe bananas and place them in the microwave with the frozen berries for about 30 seconds. Mix them well together with the chia seeds, until the texture becomes like jam. Stir the rice malt syrup through

 

5. Sprinkle the spices and vanilla bean powder evenly over the dough, and then spread the home-made jam (as made in step 4) over the dough surface.

 
6. Roll the dough from the long side into a long log. Cut into 4cm pieces and place into the baking tin, squishing together. Brush the remaining oil over the top of the scrolls. Place into the oven and bake for 20 minutes until golden. 

7. When baked, you can serve warm with extra yoghurt on the side or enjoy them on their own. Store in an airtight container in the fridge. 

 

 

Bon Appétit!

 

ADM xx

 

Joyce Haddad, Director of A Dietitian's Mission, is an Adelaide based Dietitian, Nutritionist and Master Personal Trainer with a passion for health and wellbeing. ADM aims to help the public make informed and realistic nutritional choices and ensure everyone has a healthy relationship with their body and with food.

 

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