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Cheesymite Scrolls With Pumpkin

September 05, 2016


We've got a bonus on Orgran products this week that you can check out after you've got my new recipe for Cheesymite Scrolls! I had a stroke of genius the other night that the Orgran Pizza & Pastry Multimix that I use to make pizza's for my son might work great to make scrolls. It turns out I was right and with the addition of just a couple of ingredients you can make a yummy gluten free snack or lunch your kids will be excited about! 


Now you can use any toppings like ham, bacon, pizza sauce even. I just didVege Spread and Bio Cheese and ham and Bio Cheese, because that's what my kids like. If you're kids aren't dairy free, you could just use normal cheese too!


To make you life easier, make this when you steamed the pumpkin the night before with your regular vegies. I used pureed pumpkin quite a bit so I tend to steam a whole heap at once and freeze in portion sizes or ice cube trays so it's easy when I need it.


Gluten Free Cheeseymite Scrolls - Happy Tummies
 

Cheesymite Scrolls Recipe

Gluten free, wheat free, dairy free, egg free, soy free, nut free

Ingredients:

1 packet Orgran Pizza & Pastry Multimix
2 tsps sugar
1½ tsps yeast
40mls olive oil
½ cup (250mls) water
½ cup pureed steam pumpkin, cool
Freedom Foods Vege Spread (or ham or other toppings)
100g Bio Cheese Cheddar Flavour, grated (available at Woolworths)

Method:

  • Pour Orgran Pizza & Multimix into a large bowl and add sugar, yeast, oil, pumpkin and water
  • Mix together well with a spatula until you can turn it out on a lightly greased flexible mat
  • Lightly knead the dough
  • Roll the dough out to a rectangle with some baking paper on top so the rolling pin doesn't stick
  • Spread Vege Spread (or other topping like ham or pizza sauce) evenly over the dough, keeping about 2cm free of topping furthest away from you - see picture above
  • Pull up the side of the flexible mat closest to you and roll it away from you towards the edge that has no toppings
  • Use plain dental floss to cut through the dough so you get even scrolls - I got 9, although 2 or 3 were a little small
  • Place on a tray lined with baking paper and press scrolls flat so they spread out a bit
  • Pop into a warm place or oven on 30°C for about 40 minutes to give the yeast a chance to work
  • I gave my scrolls a light spray with some oil at this point, you could brush them with some 'milk' or even leave this step out
  • Turn oven up to 180°C and bake for approx 15 - 20 minutes until cooked through
  • Remove from oven, allow to cool slightly before eating while still warm


These are best eaten fresh! They were hard the next day and after freezing. You can however warm them up after freezing and they will go soft again. Unfortunately they're not going to be great for the lunchbox.

 Recipe From happytummies.com.au - Copyright 2016 Happy Tummies


Enjoy!! Lisa x


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