These scrolls take a little more time to make, but they are well worth it. They are like a cross between a traditional apple scroll and an apple pie, delicious!
Happy sprouting, baking and cooking!
x Danielle
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 C olive oil
1 ½ C almond milk
Finely dice the apples into small pieces, 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 30xm 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 the dough up.
Roll the dough up 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 minutes, until the pastry is golden brown and cooked all the way through.
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Unit 4, 28 Dell Road
West Gosford NSW 2250
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