These gluten-free scrolls take a little more time to make, but they are well worth it. They are a cross between a traditional apple scroll and an apple pie, delicious!
Makes: 12 scrolls
DF, GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Apple Filling
- 450g apples (approx. 2–3 apples)
- 200g sultanas
- 90g walnuts
- 60g coconut palm sugar
- 1 tsp ground cinnamon
- Pastry
- 300g gluten-free flour
- 300g brown-rice flour
- 115g millet flour
- 75g blanched almond meal
- 100g coconut palm sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 eggs
- ½ cup olive oil
- 1½ cups almond milk
Method
- Finely dice the apples into small pieces and add to a mixing bowl along with the sultanas, walnuts, coconut palm sugar and cinnamon. Mix together until combined and set aside.
- Preheat your oven to 180°C and line a baking tray with baking paper.
- To make the pastry, add all of the dry ingredients to a large mixing bowl, mix to combine and make a well in the centre. Add the eggs, olive oil and almond milk to the well and gradually mix together until a dough forms.
- Turn the dough out onto a floured surface and roll it out to a 30m x 40cm rectangle.
- Because this is a gluten-free dough you will have to handle this gently or it will crack. Sprinkle the apple mixture across the dough, making sure to leave a 10cm edge free; you’ll need this for when rolling up the dough.
- Roll up the dough firmly from one long edge to the other.
- Cut it into 12 even slices and lay them flat on your prepared baking tray.
- Bake in the oven for 40 mins, until the pastry is golden brown and cooked all the way through.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
