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scrolls
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Ingredients
- cooking oil spray
- 1 cup wholemeal self raising flour 120 grams
- 1 cup reduced-fat Greek natural yoghurt 130 grams
- 1/2 cup coconut sugar 100 grams
- 1 tsp cinnamon 4 grams
- 1 tbsp melted coconut oil 20 mls
- 2 tbsp light cream cheese 40 grams
- 1 tbsp softened Butter 16 grams
- 1/4 tsp vanilla extract 1.25 mls
Ingredients
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Instructions
- Preheat oven to 180C. Line an oven tray with baking paper then spray paper lightly with cooking oil. Set tray aside.
- In a small bowl, mix together 1/3 cup (70g) of the coconut sugar with the cinnamon. Set aside.
- In a large bowl, mix together flour and yoghurt with a spoon until a ball forms.
- On a lightly floured surface, knead the yoghurt dough for 30 seconds. If dough is too sticky, add a little more flour and continue kneading.
- Use a rolling pin to roll dough out in a large rectangle about 30cm x 20cm.
- Brush melted coconut oil over the dough evenly, then sprinkle the pre-prepared cinnamon sugar over the top.
- Using your palm, press the sugar into the dough gently.
- Roll up the dough at the longest side so that you end up with a long dough roll.
- Using a sharp knife, cut dough into 16 pieces. Place pieces onto the lined baking tray and bake for 10-15 minutes or until lightly golden underneath.
- Whilst scrolls are baking, place remaining coconut sugar in a food processor and process until a fine powder forms, like icing sugar.
- Add cream cheese, softened butter and vanilla to the coconut icing sugar and blend until well combined.
- Remove scrolls from the oven and spread a teaspoon of the icing over each scroll while they are still warm.
- 1 scroll is 1 serve. Store remaining scrolls in an airtight container in the pantry for a couple of days or freeze individually to defrost when you want to serve another time.
Recipe Notes
67 calories per serve