Carrot, cinnamon, and sultana scrolls.
Cook time: 35 mins | Prep time: 20 mins + resting | Serves: 6
Ingredients.
100g gluten-free flour, extra for dusting (see cooking notes)
Optional - use oat flour for dusting. This is what I use. (Note, not gf)
80g coconut yoghurt
1 teaspoon of baking soda
1 small carrot (approx. 3/4cup), peeled and grated
1/2 cup sultanas
1/3 cup shredded coconut
1 teaspoon of cinnamon powder
1 tablespoon of maple syrup
2 tablespoons of coconut sugar
Method.
1. Sift the gluten-free flour into a bowl, and add the yoghurt and baking soda. Combine into a ball and rest for 20 minutes covered with a tea towel.
2. Preheat the oven to 180°C fan forced (350°F). Get a baking tray ready (33cmx24cm). Lay out parchment paper onto your workbench, the same size as the baking tray. Add extra gluten-free flour to dust onto the parchment paper, and roll out the dough, to a 1cm thickness using a light dusting of flour on the rolling pin and top of the dough.
3. Evenly sprinkle grated carrot, sultana’s, coconut, cinnamon, and maple syrup.
4. Roll the pastry over itself, from one side to the other, using the parchment paper to help. If it’s sticky add more GF flour to keep it from sticking to the paper.
5. Close up the ends of the dough with an envelope fold, lift the parchment paper with log into the baking tray. Sprinkle 2 tablespoons of coconut sugar on top and bake at 180C for 35 minutes.
6. Take out of the oven and let cool for 5 minutes. Cut into 6 pieces and serve with any plant-based ice cream or yoghurt.
Cooking Notes:
Can be served as a breakfast, brunch, or dessert dish. Make the day before and simply reheat in the microwave or oven to crisp up.
Depending on your gluten-free flour you will need 1 dessert spoon more or less. The texture will be slightly wet to touch but needs to come together.
Will keep up to 4 days in the refrigerator.
