Cheese Scrolls

Pile of cheese, tomato and onion scrolls on a baking rack

Course dinner, lunch, Main Course, Snack

Cuisine American

Keyword cheese, dairyfree, vegan cheese scrolls

Prep Time 5

Bake 15

Servings

Calories 492kcal

Author Buffy Ellen Gill

Ingredients

Dry

2 c wholemeal spelt flour
2 tsp baking powder
2 tsp paprika
3/4 tsp sea salt

Wet

3 tbsp coconut oil
1 tbsp olive oil
1 c dairy free cheese grated
2/3 c plant based milk

Filling

½ c tomato paste
1/2 red onion

Instructions

Preheat the oven to 220 C fan bake.
Sift dry ingredients in a bowl, add coconut and olive oil, and rub with your fingers until it’s like breadcrumbs. Add cheese and milk and mix to a soft dough.
Pour onto a well floured board, shape into a large rectangle, and lay on a baking tray. Spread with relish and onion, roll up, then cut into 2 cm slices (or leave whole for 4 individual scrolls).
Bake for 15 mins until just golden, then serve with a garden salad alongside. Will keep in the pantry for 3 days - re-toast briefly to serve.

Video

Notes

Gluten free: Instead of spelt flour use 1 cup brown rice flour, 1/2 cup buckwheat flour, and 1/2 cup tapioca flour (plus 1 teaspoon of guar gum for extra hold).

I love wholemeal spelt flour, but you can use regular wholemeal wheat flour as well.

If you don’t have any relish you can also use tomato paste or even tomato sauce. Marmite & onion is also an amazing combo too.

Nutrition