Mini gluten free peanut butter & jelly scrolls

Name: Mini gluten free peanut butter & jelly scrolls
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: Serves 9

Prep

20 min

Cook

18 min

Serves

Skill

Vegetarian

Mini gluten free peanut butter & jelly scrolls

Prep

20 min

Cook

18 min

Serves

Skill

Weet Bix Snacks and Slices So Good Frozen Dessert Health Snacks Entertaining Christmas Gluten Free Low in Fat Low in Sodium Gluten Free

Impress your friends with these sweet homemade GF scrolls, they would also make a great lunchbox treat.

Ingredients

Dough:

3 crushed gluten free Weet-Bix™
2 cups + 2 tbs self-raising gluten free flour
2 tbs extra virgin olive oil
2 tsp yeast
1 cup unsweetened almond milk
1/4 tsp salt

Filling:

½ cup smooth peanut butter
1 tbs cinnamon
1x recipe berry chia jam (recipe in the tip section!)

Nutrition per serving

Weight, measurement and temperature conversions

1370 kJ

energy kj

6 g

protein

2 g

saturated fat

3.5 g

dietary fibre

45 g

carbohydrate

15 g

sugars

178 mg

sodium

Method

Preheat oven to 180C.
Heat the almond milk and oil until just warm. Sprinkle over yeast and let activate for 10 minutes.
Mix salt, Weet-Bix and flour and add in slowly, mixing as you go until thick. Lightly flour a bench surface and knead your dough well, adding a small amount of flour if needed.
Filling: On a lightly floured surface, roll out the dough into a long rectangle. Spread a thick layer of peanut butter over the dough, leaving a 2 cm border. Spread chia jam over the top, a thick layer but don't go right to the edge that you will start rolling from as it will spread. Then sprinkle over cinnamon.
Roll up the dough, pinch to seal with damp fingers. Slice into 9 scrolls, place on a lined tray and bake for 18-20 mins or until just golden. Let cool slightly and serve!