I love these scrolls, they are really pretty simple to make and hey, if I can make them anyone can. There are a few variations that can be made with these…like substituting the cinnamon for jam, or hazelnut chocolate spread…also try leaving the sweetener out of the dough and make them savoury by using tomato puree and cheese (if you have cheese) and ham.
Cinnamon (and Jam) Scrolls
- 1/4 cup coconut flour
- 1/4 cup psyllium husk flour (pop in a blender until flour consistency)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla (leave out if making savoury scrolls)
- 3 eggs
- 3 Tablespoons water
- 2 Tablespoons Xylitol (or any sweetener you choose)
- Jam/Cinnamon/Coconut butter/Chocolate Coconut Butter for spreading
- Pre-heat your oven to a moderate heat (180 degrees Celsius).
- Combine all of the dry ingredients for the dough, add the wet ingredients and mix well.
- Let the mixture sit for 5 minutes to allow the coconut flour to absorb the moisture and thicken slightly.
- Lay out a sheet of plastic wrap on the bench, approximately 30cm x 30m.
- Place the dough on the plastic wrap and press it out to make a large rectangle shape (see photos in this post).
- Sprinkle the dough with cinnamon (or spread).
- Grab the corners of the plastic wrap and lift, slightly pulling the dough backwards (this is how you will roll it, see pictures).
- Once you have continued to lift and roll, you will have a log scroll (which you could bake at this time and have a log scroll).
- Slice the scroll into 3-5cm sections and place on a lined baking tray.
- Place in the oven and bake for 15 minutes.
The dough should be at this consistency when pressing it on to the plastic wrap.
Rectangle shape the dough should make.
Grab the edges of the plastic wrap and lift and roll backwards. Continue to do this until you have it all rolled up.
All rolled up.
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© Jessica Rath 2015